Rachel Recipe Reviews (Pg. 1) - Allrecipes.com (13883508)

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Clone of a Cinnabon

Reviewed: Aug. 5, 2012
These made the most beautiful cinnamon rolls I've ever produced. They do wonderfully stored overnight; they don't really rise in the fridge, but they absolutely double in the hot oven. I took them out 30 minutes before I put them in the oven (350 for 20 minutes) and they baked up golden and soft. I made two batches, one with white wheat flour and one with bread flour, and they both came out nearly identical.
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10 users found this review helpful

Scallop Scampi

Reviewed: Jul. 9, 2012
This was delicious! I did 1 full cup of white wine, and 1/2 cup of chicken broth, added red pepper and oregano and did use the cornstarch to thicken. I also followed the advice of sauteeing the scallops with the onion and setting them aside, adding them again only before serving. I tossed this with angel hair pasta. It was fantastic!!!! Five stars all the way, my favorite way to have scallops yet!
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11 users found this review helpful

E-Z Drop Biscuits

Reviewed: Jun. 21, 2012
Very flaky and tender! I used white wheat flour, almond milk instead of cow's, and grapeseed oil instead of butter. Came out fantastic, just melt-in-your-mouth amazing. I will definitely keep this recipe, thanks!
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1 user found this review helpful

Pear Honey

Reviewed: Oct. 19, 2011
Mmm, amazing! This does taste very similar to honey, but with a subtle pear flavor. So delicious, and it cans like a charm. Thank you so much!
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4 users found this review helpful

Caramel Chocolate Corn

Reviewed: Oct. 16, 2011
Oh my God, soooo good. I made the caramel on the stovetop, mixed it with popcorn in a bowl, spread onto a parchment paper topped baking sheet and put in a 350 degree oven for 10 minutes. The resulting popcorn was so good, I skipped the chocolate!
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7 users found this review helpful

Roasted Beet and Potato Soup

Reviewed: Oct. 14, 2011
Really delicious! This didn't taste heavily of beets to me, but nice, balanced, creamy and lightly sweet. I added 4 cloves of garlic instead of one, and used 1/2 cup of half-and-half instead of 1 1/2 of whole milk to keep the soup thicker but still creamy. Delicious and cheap. I will make this again!
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9 users found this review helpful

Vegetarian Tortilla Stew

Reviewed: Oct. 9, 2011
So darn good! I doubled the recipe and I'll be eating soup for a week... not that I'm complaining, because it's delicious. I used chicken broth instead of veggie, and used one can of pinto beans and one can of chili beans, undrained, which I think added a nice flavor to it. The enchilada sauce is fairly salty, so I didn't find that it needed any extra salt. It's fabulous with shredded cheddar on top! I'll be making this again!
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3 users found this review helpful

Whole Grain Breakfast Cookies

Reviewed: Oct. 9, 2011
Love this recipe! I wanted to make cookies for my 3 year old that were healthy and tasty, and these passed with flying colors. I subbed almonds for the walnuts, and peanut butter for the almond butter. I also used date sugar in place of brown sugar, apple butter instead of oil, and omitted the dried fruit because my son doesn't like it. The final results are a moist, tasty cookie with a slight nutty flavor and a nice texture. My kiddo ate 3 right off the bat, so we have a winner. I'll definitely make these again, thanks!
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4 users found this review helpful

Cream Cheese Frosting II

Reviewed: Sep. 17, 2011
So, so good. Not overly sweet, and very rich. I added the zest of one lemon for a nice tang. This recipe made more than I needed to frost a 9x13 sheet cake, so I ended up eating about a cup of frosting by itself! Delicious!
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6 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Sep. 17, 2011
I made this cake for my mother 2 years ago and she told me that it was the best carrot cake she's ever eaten. I still make this cake all of the time and any time I mention that I'm making it, she pipes up, "That was the best cake I've ever had!" Says it all, I think. Moist, delicious, not too sweet and perfect with cream cheese frosting (with one lemon rind grated in). Perfect carrot cake, truly!
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5 users found this review helpful

Pumpkin Bread IV

Reviewed: Sep. 12, 2011
Love this recipe as written, although I do use whole wheat pastry flour instead of all purpose and it turns out light and fluffy, not dense at all. I like to make these into muffins, too, which I bake for 25 minutes at 350. I also add in 1/2 cup of chopped walnuts. Yummy, thank you for this recipe!
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6 users found this review helpful

Irresistible Double Chocolate Muffins

Reviewed: Sep. 12, 2011
Love these! Fairly healthy and super tasty, even my 2 1/2 year old picky son gobbles them up. My tip to people who had a dense muffin is to spoon the flour into the cup rather than scooping directly from the bag -- this compacts the flour and will lead to a more dense finished product. You can also use a whole wheat pastry flour for a fluffier muffin. Either way, they're excellent and I make them often. Thanks!
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3 users found this review helpful

Terry's Texas Pinto Beans

Reviewed: Jul. 27, 2011
I love this recipe, it makes perfect pinto beans every time! I mix the finished product up with cooked rice, 4 cups of cheddar cheese and make bulk bean and rice burritos for the freezer. Perfect for an easy lunch, and the beans have just the right flavor. Thanks!
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20 users found this review helpful

Spicy Slow Cooker Black Bean Soup

Reviewed: Mar. 18, 2011
What can I say? Simply delicious! My husband, who doesn't normally care for black beans, went back for seconds -- I think that says it all! My changes: I added one chopped onion, a few cloves of minced garlic and two roasted/seeded/diced Anaheim chiles to the crockpot. After the beans were tender, I added one 15 oz can of diced tomatoes. After tasting, I ended up adding about 1 tsp more cumin, chili powder, onion powder, and garlic powder to give it more oomph. I used an immersion blender to blend about 1/2 of the soup before serving topped with fresh chopped tomato and grated cheddar. This one will be going in my recipe book!
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15 users found this review helpful

Beefy Baked Ravioli

Reviewed: Feb. 2, 2011
Yum! So easy and really, really tasty. I used ground lean turkey instead of beef, and tripled the amount of sauce. I subbed two medium fresh tomatoes for the canned, and added a bag of steamed mix vegetables (broccoli, carrot, onion, and pepper blend) into the sauce. I also added another cup of mozzarella to top the casserole with. A huge hit in our house, with a side salad and garlic bread. I will make this again -- thanks!
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7 users found this review helpful

Cheddar Biscuit Cups

Reviewed: Oct. 17, 2010
Yum! I doubled the recipe and made a dozen to go with some chili. I used 1.5 cups (sifted) whole wheat flour and 1/2 cup cornmeal. I halved the recommended salt and used garlic salt to boost the flavor, along with garlic powder, onion powder, thyme and sage (1/2 tsp each). I also added a splash of vegetable oil. I baked them for 17 minutes at 375 and they turned out perfectly! DH loved them, as did I. Thanks!
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4 users found this review helpful

Pumpkin Smoothie

Reviewed: Oct. 11, 2010
Yum! I really enjoyed this smoothie. I pared it down to one serving for breakfast, using 1/2 cup of fresh pureed pumpkin (skipped freezing and used it at room temp), 1/2 tsp pumpkin pie spice, 1 scoop vanilla protein powder, 4 ice cubes, 1 tsp Stevia and 1 cup nonfat milk. Sweet, healthy, and great for you. I will make this again! Thanks!
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60 users found this review helpful
Photo by Rachel

Chocolate Candy Bar Cake

Reviewed: Jun. 29, 2010
This is just wonderful. The cake is so moist and delicious -- I made this in a 9X13 and in my oven, which runs a little cool, it took about an hour. The cake is very moist and flavorful! I made a simple syrup using coffee instead of water and a splash of vanilla and brushed it over the cake to keep it moist overnight. With the frosting, I whipped two cups of heavy cream with about 3/4 cup of sugar (I added 4 t of plain gelatin melted in 8 T water after whipping the cream and sugar to medium peaks to add stability) and folded that into the cream cheese mix. I processed Butterfingers and Crunch bars and folded those in, and almonds instead of pecans. The frosting was stiff enough to pipe, but it spread beautifully. The cake looks gorgeous and tastes even better, I'm sure the birthday girl will be thrilled. Thank you so much!!!
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5 users found this review helpful

Cake Balls

Reviewed: May 14, 2010
These are so fun to make! I didn't find them overly time consuming, either. I couldn't find the right melting chocolate anywhere, so I just melted some regular chocolate chips and they turned out perfectly. I gave most of these away at my husband's office and everyone loved them. Someone called them "little balls of chocolate heaven", and I concur. They're fun and easy to make, thanks for the recipe, I'll have to try some different combinations (I did chocolate cake with buttercream frosting)!
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4 users found this review helpful

Carrot Cake III

Reviewed: May 10, 2010
Really, really good. Very moist. My cake did fall in the middle after taking it out, but I think the problem is my oven or leavening, not the recipe. Although I did have problems getting the middle to set; it took about 15 minutes longer than stated. All that said, the cake was fantastic and its flaws were easily hidden with the generous amount of cream cheese frosting. I cut down on the sugar to 2 3/4 cups and it was amazing. My husband took it (all but two pieces) to work and it was gone by the end of the day, and everyone raved. Thanks!
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4 users found this review helpful

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