Mint-Tea Recipe Reviews (Pg. 1) - Allrecipes.com (13831103)

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Rolled Buttercream Fondant

Reviewed: May 4, 2010
I didn't use this fondant to cover a cake and in truth it would probably be too sweet for that. What I wanted was something with the consistency of clay without using all the hard to find ingredients. If you want to decorate your cake with knights and dragons, this is the fondant for you!! It's moldable and holds it's form and excepts colors nicely. This recipe make a TON of fondant though so expect extra. Just a note, all the corn syrup makes the fondant a bit oily and, while this isn't a problem most of the time, in summer temperatures, the fondant tends to melt.
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8 users found this review helpful

Secret Midnight Moon Better than Chocolate Sex Cake

Reviewed: Apr. 15, 2009
Not at all what I expected. Moist? Yes, but so moist the cake is completely unstable. You can't take the cake out of the pan without it turning to mud. Though the taste is alright this cake was too much effort for a very unprofessional result. Don't use this cake for formal events such as baby showers. Stick to super bowls and birthdays. Again, the taste was good though the sounds it made while being cut were a little nauseating. My brothers who love the cake have affectionately called it 'cram' after their favorite game Fallout 3.
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8 users found this review helpful

Shrimp Scampi III

Reviewed: Mar. 8, 2011
Simple and easy to adjust to your tastes. I listened to the other commentors and loaded on the garlic. I didn't remove it, but let it simmer. I left out the bread crumbs as well, opting to slip my pink shrimp into a nest of whipped parsnip. Don't knock it till you've tried it ^_^. The two flavors complemented each other very well.
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7 users found this review helpful

Mom's Stovetop Pork Ribs

Reviewed: Sep. 23, 2012
If it's difficult to find time to cook, you'll LOVE this recipe. After a long day working in the office, I could come home, through these ingredients together and have supper ready in an hour. No muss, no fuss. Lately I've substituted the pork with chicken thighs to make this dish a bit healthier. This change makes the dish lighter. I never add the suggested lime since I rarely have the fruit lying around.
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4 users found this review helpful

Master Recipe for Rich and Creamy Cheesecake

Reviewed: Aug. 23, 2011
Made this recipe exactly as written. W-O-N-D-E-R-F-U-L!!!!! Creamy, tasty with no dry parts. I will never use another recipe for plain ole cheesecake!
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4 users found this review helpful

Wild Duck Gumbo

Reviewed: Mar. 8, 2011
This is a fine, flavorful soup. Just a touch of heat. It's filling and soul restoring. I'm afraid I don't have access to duck, but chicken worked just fine. My father made the comment that this soup tasted like something served at a nice resturant. It took awhile to make, but I like to plan my meals, so I baked chicken for supper the night before then used the leftover chicken in the soup. I only used 1 onion and 1 green pepper, two leg/thigh chicken pieces but otherwise the recipe was about the same.
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3 users found this review helpful

Braised Beef Short Ribs

Reviewed: Dec. 17, 2010
Very good recipe. My whole family enjoyed it.
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3 users found this review helpful

Butter Flaky Pie Crust

Reviewed: Dec. 16, 2010
So easy, so reliable. I love this recipe. It works easily into flour and rolls out smoothly. With all the changes in Crisco, my old recipe stopped working for me. Crisco no longer has transfats, but somehow it makes the dough crumbly. Using butter, I never have to worry again. Well done!
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3 users found this review helpful

Sturdy Whipped Cream Frosting

Reviewed: Aug. 23, 2011
Not a fan of cherries, therefore, not a fan of almond extract. I left that ingredient out with no problems. Love this recipe! However, heavy cream virgins, be warned. Cream can be made into fluffy whipped cream or butter. You don't want butter, so DON'T OVER WHIP!!!
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2 users found this review helpful

Grocery Store Frosting

Reviewed: Jun. 11, 2011
Love it! I followed the recipe as written though I added more vanilla and substituted the water with cream (to make it fluffier and taste less like straight sugar). Yes, you do need two pounds of powdered sugar. The recipe makes a stiff frosting that you could probably use for decorations like frosting roses, but add more cream for a lighter fluffier frosting (1/2 cup).
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2 users found this review helpful

Mardi Gras King Cake

Reviewed: Mar. 8, 2011
Followed the recipe to the letter and this worked wonderfully. It's rather like a coffee cake and was a great hit today at the office. People tend to forget about holidays when they're living in a cube. My only wish is that the pastry stayed soft after baking. Well, that's what a microwave is for I guess. It takes awhile, but for an annual tradition, it's worth it.
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2 users found this review helpful

Special Buttercream Frosting

Reviewed: Dec. 16, 2010
A marvelous buttercream very like the kind the Nantucket bakery uses on my brother's favorite birthday cake. I love that it doesn't require any fancy steps like boiling water, perking coffee, or waiting 6 hours for it to beat. It's a little lighter than store bought. Made plenty to frost my cake with three cups left over. This will be my buttercream from now on.
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2 users found this review helpful

Rich Chocolate Frosting

Reviewed: Mar. 17, 2012
Made this recipe exactly as written. Fantastic!! What a winner with a chocolate cake mix and chocolate ganache filling combination.
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1 user found this review helpful

Butternut and Acorn Squash Soup

Reviewed: Nov. 3, 2012
Tastes exactly like Whole Foods Triple Squash Soup - delicious! Don't leave out the cinnamon even though it's optional. We eat acorn and butternut squash all the time and this recipe is a great way to use up left overs.
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0 users found this review helpful

 
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