ICATER Recipe Reviews (Pg. 1) - Allrecipes.com (13758944)

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Green Tomato Cake

Reviewed: Sep. 15, 2008
Well, my cakes are just out of the oven and I'm amazed. (I doubled the recipe and made two stoneware jellyroll pans) Look great, taste great w/no frosting! I put the tomatoes in the food processor and then drained them in a mesh sieve w/o salt. This is an important step as quite a bit of liquid comes out...1/2 to 1 cup for mine. The only other changes I made were to omit raisins and lower the oven temp to 325 degrees based on the efficient heat conduction of the stoneware. Those stinkers are perfect!
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8 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Mar. 13, 2009
Four stars as written, which is still pretty good. However, for a halved recipe, with the addition of one teaspoon salt (it vastly improves the flavor in all baked goods) and one tablespoon ( yes "T") a pretty good cookie is elevated to wonderful. Also, underbaking is important with this cookie (as it is with all!). Experienced bakers know that carry-over bake time is part of the plan. Take these out of the oven when they appear set with very soft (they will look semi wet) tops. Do not wait for any color to appear. If you do, they will cool to be too hard. Transfer to a cooling rack after 5 minutes or so...they will be gooey! The cookies will continue to firm up and be perfect. Store them in a ziploc bag at room temp. They will be moist for a good week. The texture of these is to chocolate chip cookies what poundcake is to cake in general. They are tender with a fine crumb but are not "cake like".
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3 users found this review helpful

Apple Crisp III

Reviewed: May 25, 2009
Bumpy, crispy, and gooey...all at the same time! Soooo much easier than apple pie but still has that delicious 'mouth feel'. I would agree with some reviewers that the type of apple used dictates how much sugar and water you will need. I followed the recipe exactly using Golden Delicious apples and I would deem it very delicious but,a little sweet and a little juicy. So, next time, if using a sweet,juicy apple, I will make the changes accordingly. I love the fact that it requires no oats.
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2 users found this review helpful

Banana Banana Bread

Reviewed: Apr. 12, 2010
Followed recipe exactly except for baking in a 9x13 glass dish. I made the batter in a processor so it went together quicklly w/o fuss. With my choice of dish, the baking time was more like 30 minutes and that was plenty. I turned it out right away as glass stores heat for so long, I didn't want the bottom to be overdone. The first pieces were eaten while still warm and I was afraid it would not be sweet enough but, after cooling, the sweetness became perfectly pronounced and we loved it! So 24 hrs later, the last two pieces were eaten by the kids before school, this morning. Excellent recipe, simple and worth saving. Thanks
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2 users found this review helpful

Honey Bun Cake I

Reviewed: Sep. 6, 2010
This cake is just out of the oven and looks great. I made two 9 inch square pans and the proportions were perfect. Be careful though, it went from still wet in the center, to firm and brown in just 5-6 minutes (as box cakes can do). I had a timer set to check things halfway thru the baking and if I hadn't checked on it early, it would have been too brown.
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3 users found this review helpful

Perfect Pie Crust I

Reviewed: Nov. 28, 2010
Not perfect. A little tough and cookie like. I made pies for Thanksgiving and saw people sawing with their forks to get through the crust to the plate. No one complained but they definitely had a struggle that should not come from eating a piece of pie! This recipe makes alot of dough. I rolled two crusts and still had enough to make three large discs to freeze. I will use those up but not make this recipe again.
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2 users found this review helpful

Joey's Peanut Butter Cookies

Reviewed: Dec. 20, 2010
Made these for Xmas and everyone loved them! I prepped the dough into logs, wrapped in wax paper and refrigerated until cookie day with the girls. When it was time, we just sliced and baked. Some were thicker and softer. Some were thinner and a little crisper. All of them delicious! This raw dough is outrageously good....like home made peanut butter candy! Will make again.
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7 users found this review helpful

Beat and Bake Orange Cake

Reviewed: Feb. 15, 2012
I made this cake in a springform pan so it was a thick, single layer. It was nicely done in a 350 oven in 25 minutes. To compensate for the extra height, I made an orange syrup (1/2 cup o.j. with 1/4 cup granulated sugar simmered for 7 minutes) to top the cake before icing. I used a skewer to poke many, many holes and while hot, slowly poured the syrup over. When completely cooled, I covered the top with a nicely thick layer of buttercream. I prefer buttercream icing to have some sour cream in it, so I added 2T of it while leaving out 2T of the butter. It gives an ordinary icing a little edge. All in all, a good cake. I was proud to serve and everyone loved it.
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3 users found this review helpful

Salmon Tango

Reviewed: Feb. 20, 2012
I found this bland even though I added ginger, garlic and some red pepper flakes. The butter to acid ratio is off and 1 tablespoon of soy is not enough salt flavor. Sorry. I won't make this again.
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3 users found this review helpful

Apple Strudel Muffins

Reviewed: Feb. 21, 2012
Great taste! I made some of the changes other reviewers recommended. Added 1 teaspoon cinnamon to the batter, split the sugar 1/2 and 1/2 brown and granulated, and added one snack cup of applesauce to the batter along with shredding all the apple. Baked up quickly and beautifully!
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2 users found this review helpful

Blueberry Cherry Pie

Reviewed: Mar. 13, 2012
I have to agree with smthngsbrning, 1Tablespoon of cinnamon? That's too much cinnamon for 'cinnamon anything' let alone cherry/berry pie. I made the recipe but omitted cinnamon altogether and added 1/2 teaspoon almond flavor instead. It was simple and tasted like what it was. Good enough.
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2 users found this review helpful

Irresistible Irish Soda Bread

Reviewed: Mar. 16, 2012
Just made this and it is fabulous. I divided the batter (looks a lot like cake batter not dough) between two smaller loaf pans. I put raisins in one half and left out of the other. They baked in about 30 minutes which would mean the recipe bake time for one large loaf is right on target. Soft interior with a nice tender outer crust. One reviewer said they were similar to a muffin and I would agree. We spread whipped butter on it while it was hot. Awesome! This is the only recipe I will use from now on. It's that good.
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4 users found this review helpful

Guinness® Corned Beef

Reviewed: Mar. 17, 2012
Third year in row! This method of cooking corned beef is the only way to go. I made it in a large crock pot with 2 bottles of Guinness Extra Stout and 1 cup heaping (packed) of brown sugar. I needed a little more liquid to cover the meat so I added about 2 cups of filtered water. Guinness flavor is soooooo strong, it does no harm. In fact, I like it a little better with a bit of water. Cooked on high for 4 hours then added quartered red potatoes and peeled 3 inch carrot pieces. Because of the saltiness of the beef, it is good to do a 2 to 1 ratio of potatoes to carrots to make sure there is enough starch presence in the broth to drink up some of the sodium. Threw in some peeled whole smallish onions (leave root attached and they will stay together) at the same time. Cooked it all for another 75 minutes. 30 minutes before serving, put some wedges of cabbage (leave in the core and wedges will stay together). Served with Irresistible Irish Soda Bread I made this morning (added soaked raisins cuz we like 'em) alongside with some whipped butter. It's a fantastic meal and even kids raved! I think they posted something on Facebook about how good it was! Now that's a coup!!
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2 users found this review helpful

Gloreo Cookies

Reviewed: Mar. 28, 2012
I put the dough on plastic wrap and rolled into a log. After refrigerating for two hours, they cut into circles easily. Didn't love the filling but will try it again with some changes.
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3 users found this review helpful

Anna's Chocolate Chip Cookies

Reviewed: Apr. 3, 2012
I think these are the best on the site. They are a little less sweet than most and that is what my family prefers. Nice tender crispiness with soft centers. I always add a few extra chips on top for the look and the flavor.
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5 users found this review helpful

Dark Chocolate Brownies

Reviewed: Apr. 4, 2012
There is not one bad thing about these brownies! Rich and gooey and less butter than in most brownies this good. I add 2 teaspoons of instant espresso granules (inexpensive stuff from Aldi is fine) and dissolve it in the water. It won't taste like coffee, just deeper chocolate. Great, easy recipe.
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8 users found this review helpful

Chicken Asparagus Roll-Ups

Reviewed: Apr. 5, 2012
So delicious! I toss the panko crumbs in 2teaspoons melted butter before topping the mayo-covered breast. It ensures they will get crisp. Also, subbing par-boiled large broccoli spears for the asparagus along with adding 1/2teaspoon of curry powder to the mayo mixture, makes a Divan-type flavor that my family loves.
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24 users found this review helpful

Peach Bread

Reviewed: Jun. 11, 2012
Really great! I omitted cinnamon and used 1 teaspoon of almond flavor. Upped the peaches by about 1/2 cup, too. Turned out great will make again.
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1 user found this review helpful

Vanilla Glaze

Reviewed: Aug. 17, 2012
Just made this and used it on bite size apple pies. Delicious! It's creamy and smooth with a flavor that can be used on so many things. I used half and half instead of milk and loved the results. As with any glaze, you add liquid to achieve the thin/thickness you desire. Great recipe.
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Magic Cookie Bars from EAGLE BRAND®

Reviewed: Aug. 29, 2012
I use organic, unsweetened shredded coconut for these, so much more flavor with less sweetness. I also mix the melted butter and graham crumbs and press into pan. Split the condensed milk, half against the crust and half over the top. Much better overall result.
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2 users found this review helpful

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