prissycat Recipe Reviews (Pg. 1) - Allrecipes.com (13744)

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Cheese Ball I

Reviewed: May 2, 2002
Delicious and SO easy. BUT - I think the amt. of Cheddar cheese is a printed incorrectly. I used one cup of finely shredded cheddar and it was perfect - 16 oz. would be too much.
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303 users found this review helpful

Cakes In A Cone

Reviewed: Sep. 10, 2000
These treats are cute and taste good IF eaten the day they are baked. If made the day before serving they are a DISASTER!!! The cones get gooey and soggy the next day.
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151 users found this review helpful

Swiss Vegetable Medley

Reviewed: Aug. 6, 2001
I, too, have made this for years. I like cheddar cheese better than Swiss and I use a small can (2.8 oz) of fried onion rings (not 6 oz. as listed). Also, I add about 1/4 cup milk with sour cream to keep casserole from getting too sticky. Also, always make sure veggies are thawed or they don't get done.
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71 users found this review helpful

Spinach Dip I

Reviewed: Sep. 15, 2000
I added about 2 chopped green onions and used Knorr brand dry veg. soup mix (in my opinion it's the best). This dip is great and so easy to make! Great with bread, Ruffles, or veggies!!!
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60 users found this review helpful

Christmas Bark Candy

Reviewed: Oct. 9, 2004
Very good, but be careful melting the white chocolate chips - they burn/scortch VERY easily (this makes a grainy, clumpy mess that you can't salvage) - I don't rec. melting them on high heat. I microwave for 30 seconds at a time; stir; heat again, etc. Also, it helps a lot to cool the melted candy several minutes before adding the mini M&M's. That way the colors don't "bleed" into the white chocolate.
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21 users found this review helpful

Cheese Ball II

Reviewed: Dec. 9, 2000
This cheese ball is great IF you really LOVE black olives. We do not, so I made it the 2nd time with about 1/4 the bl. olives originally called for and it was great! I will leave the olives out all together next time.
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16 users found this review helpful

Crawfish Chowder

Reviewed: Jan. 5, 2011
Good recipe, but almost too rich. I added in about 1/3 cup of regular milk so it wouldn't be so thick.
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14 users found this review helpful

Bill's Divinity

Reviewed: Nov. 7, 2000
I've tried this recipe twice and it does not set up for me. Mine was a gooey, sticky mess. I've always seen divinity recipes that went to about 248 degrees for half the syrup, then about 272 for the other half.
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13 users found this review helpful

Double Layer Pumpkin Pie

Reviewed: Oct. 19, 2010
I give this a 4 as written, but I give my version a 5. have made it the regular way, using 3/4 c. of milk and it's perfect. I use a large graham cracker crust and sprinkle finely cut, toasted pecans over the crust. For the spices I use cinnamon, cloves, and nutmeg - no ginger. I also add in about 1/2 tsp. of vanilla extract to the pumpkin mixture. Now.... I have also made this almost sugar free. I use a graham cracker crust, sprinkle finely cut, toasted pecans over the crust. I use SF pudding, SF whipped topping, and 4 pkgs. of sweetner in place of the sugar. Excellent!
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11 users found this review helpful

Yummy Cheese Ball

Reviewed: Jul. 10, 2010
Excellent and easy, but needs more green onions, IMO. Will use 3-4 next time rather than just 1. Will also add in a couple of dashes of garlic powder.
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10 users found this review helpful

BLT Pasta Salad

Reviewed: Jul. 12, 2010
This is a wonderful recipe that I have made at least 20 times since discovering the recipe a few years ago. It is a huge hit for picnics, BBQs, office parties, holiday meals, etc. My family loves this! Matter of fact, I've never met anyone who didn't like this recipe - get requests for the recipe all the time. My family does not, however, care for bottled light ranch dressing in this recipe, so I make up my own ranch from the little pouch. I also use a 12 oz. pkg. of bacon rather than 16 oz. - it's still plenty, and saves money. I sometimes add in some finely chopped bell pepper and celery if I have it, and have used green or red onions in place of yellow onions - just use what I have on hand.
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9 users found this review helpful

Bacon Ranch Cheese Ball

Reviewed: Jul. 10, 2010
This has a good flavor, but it salty, and that is w/o the black olives (didn't have those). I can't imgine how salty this would be with the addition of the olives. I wonder if using 1/2 pkg. of the ranch would work
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9 users found this review helpful

Bill's Blue Cheese Dressing

Reviewed: Feb. 18, 2002
I thought the blue cheese taste was much too strong. Not a keeper for my family.
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9 users found this review helpful

Mexican Cornbread Salad

Reviewed: Mar. 25, 2002
Very good, but mine was a little dry. Next time, I am going to add a little mayonnaise to the ranch dressing and put it on top of the crumbled cornbread before I add the other ingredients.
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8 users found this review helpful

Classic ANGEL FLAKE Coconut Cake

Reviewed: Jul. 9, 2010
This cake is just delicious - it's a huge hit everytime I make it! I also love that it is so easy to make, and that I always have the ingredients on hand. I make it in 3 layers rather than 2, and I use the larger size pudding with a tick less than 1/2 c. extra milk (I use whole milk for the pudding and extra creamy whipped topping). I leave everything else the same. Best made two days in advance.
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6 users found this review helpful

Coconut Poke Cake

Reviewed: Mar. 27, 2010
I use yellow cake mix for this recipe and sub. whole milk for the water called for on the cake mix box (I do this with all cake mixes). I also add in a tsp. of vanilla extract and 1/2 tsp. of butter extract to the batter. Cake is very moist and delicious - much better made a day or two in advance and chilled until serving time. Cream of coconut is located beside the alcholoic drink mixes at my supermarket.
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6 users found this review helpful

Coconut Pound Cake

Reviewed: Mar. 17, 2007
Mine was okay, but a little too "eggy" and not moist. It wasn't dense like most pound cakes - it was fluffier like a mix between a pound cake and an angel food cake.
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6 users found this review helpful

Martha Washington Candies

Reviewed: Dec. 5, 2006
I also make this w/ a stick of real butter - not margarine and 2 boxes of confectioner's sugar. No problems with not being firm enough. I use dipping chocolate rather than melted chocolate chips. I also make these up in advance and freeze (before dipping). I freeze on a cookie sheet that I've lined w/ waxed paper. When they are frozen, I transfer to a zipper freezer bag. I dip as needed all holiday season.
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6 users found this review helpful

Jiffy Cinnamon Rolls

Reviewed: Apr. 13, 2000
These are good, but by no means compare with cinnamon rolls made with yeast. These are great if you are in a hurry, but aren't close the the "real thing".
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6 users found this review helpful

Granny's Brownies

Reviewed: Feb. 13, 2000
I need a 6th card to rate these superb brownies!!! I made them for a Valentine's dinner last night and my guests almost ate the pan! I will double the recipe the next time I make them!
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5 users found this review helpful

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