No2Fauxd Recipe Reviews (Pg. 1) - Allrecipes.com (13918675)

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Easter Lamb Cake II

Reviewed: Sep. 29, 2013
Great tasting cake. I used this recipe to make a layer cake. Worked great. Here's how to adjust this recipe to fill 3 9" rounds: Click on adjust the number of servings. It says 12. I changed it to 24 to make 3 9" rounds. I would like to try it at 27 and fill them a little higher. 27 uses exactly 9 egg whites. Adjust the oven temperature and baking time. The temperature I used was 360F and baked them for ~35 minutes. Basically, you just need to check them to see when they are done. Use the toothpick test. To prep pans for layers: Grease the bottom and sides, add parchment rounds to the bottom, then grease the parchment rounds, dust over rounds and sides with flour, and tap out the excess. Other tips: Have milk and egg whites at room temp. butter should be soft but cool. Beat the butter and sugar till white ~ 5 minutes. For even layers: distribute batter evenly between pans and the batter in each pan s/b even & spread to the sides. Let cool in pans 15 min., then on racks till completely cool. To make the cake look professional (flat, even, perfect) wrap in plastic wrap and freeze 1/2 hour, then cut off the domed tops and carefully slice each layer into two thin layers. If you love frosting, this is the way to go. Frost between layers as you assemble and crumb coat the whole cake. Refrigerate 30 mins, then frost. I used butter cream. Last tip: if you want yummy butter cream that holds its shape when piped use 1/2 butter 1/2 regular Crisco. Tastes like butter, holds like Crisco.
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Crispy Orange Beef

Reviewed: Apr. 11, 2013
Thank you BEC! I made your Crispy Orange Beef just as you instructed, and it was excellent! It took me 2 hours and the cooktop and floor were covered in grease, but it was worth it! I will make it for company, but I will do steps 1 and 2 the night before, clean up, and do steps 3 and 4 just before serving. Maybe I will save some of the oil from the beef frying in step 3, to use the next day to sautee the ginger, garlic and orange...that way I won't lose any of the flavor. It will be fast and clean. I plan to make a second batch of slightly thinner sauce the night before, too, to go over the rice and I will double the amount per person because it is hard to stop eating it! My husband and I ate 4 servings between us. I ate some of the left over crispy orange beef cold, straight from the fridge this morning, and it was still crispy! and even stickier. and soooo gooooooood. I will share this recipe with people I love. It is better than any Chinese food I have ever had at a restaurant, and so simple.
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Photo by No2Fauxd

Chocolate Hazelnut Tartufo

Reviewed: May 31, 2012
KTPOPPY, I followed your instructions to make this AMAZING gelato. The cuisinart made it too soft to make tartufo so we just put it in cups and topped it with the cherries and chocolate. It was heavenly! If anyone really wants the tartufo then they might have to allow some extra time in the freezer after the gelato is made, depending on how hard their ice cream maker freezes stuff. The only ad-libs were a few toasted almonds and some heavy cream flavored with almond extract, vanilla extract, and maraschino cherry juice and white sugar whipped up to top it. There was just enough left to make one tartufo the next day, which was easy after the gelato rested in the freezer overnight. I then hid the lone tartufo in the back of the freezer so only I would know of its existence, until I greedily devoured it when no one else was around to beg for a bite. This brings out the worst in me. So FIVE stars for the recipe and only one for me.
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16 users found this review helpful

Chocolate Bourbon Pecan Pie

Reviewed: Feb. 21, 2012
I learned from Annie Overboe way back that the way to make a pecan pie really amazing is to double the pecans because in most the goop to nut ratio is too high. I only added an extra half cup to this recipe because with all the chocolate and bourbon in the goop I knew the goop would be the best part of it. Served it just a little warm with home made vanilla ice cream on the side and a whipped cream bonnet. It was perfect for Fat Tuesday...totally over the top. I let the butter/sugar/syrup mixture cool enough to not cook the eggs but still warm enough to melt the chocolate. Unlike most people here I used all the booze and all the chocolate and all the sugar this recipe called for and it was fantastic!!!! IMHO you can never have too much chocolate or booze in a dessert. My husband ate all his and then started in on what was left on our daughter's plate. I used some really nice old Bushmill's. Maybe that's why it went down so smooth. Makes one nice sized pie, filled to the brim if you use a pyrex pie plate and make your own crust.
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5 users found this review helpful

Cajun Chicken Pasta

Reviewed: Feb. 21, 2012
Followed the directions exactly except that 1. I cut up the chicken into bite-sized cubes and browned before adding the other ingredientst, and 2. I didn't have lemon pepper so I used a little lemon zest and a total of 1/4 tsp pepper. It was very, very easy, super fast, and delicious. A definite keeper. It says it makes 2 servings but that would be two REALLY big eaters. I'm sure the leftovers will go fast. Thanks Carol!
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Classic Cherries Jubilee

Reviewed: Feb. 15, 2012
Ok...I hate cherries, but my husband and daughter love them, so I made them this for Valentine's Day. I chose this recipe because it uses fresh cherries and my husband and daughter said it was so great tasting that they thought this would make the best cherry pie filling ever. I plan to make one later. I had to make substitutions because I couldn't find cherry extract and the good brandy I thought I had was gone. I used a little juice from a jar of maraschino cherries in with the orange juice to try to intensify the cherry flavor, and also added a little almond extract, just incase it didn't boost it enough.The only liquor I had that I thought could take the place of the brandy was Grand Marnier, but since it is orange flavored I left out the orange zest so as not to make the orange flavor over power the cherry flavor. My husband dimmed the lights so they could see the beautiful bright blue flames jump all over the cherries. I served it over home made vanilla ice cream in those cute little beaded, footed dessert cups. ( I wish I had taken a photo to upload) I made the ice cream in advance and put it in the freezer for about 6 hours so it wouldn't be too soft and could stay solid for awhile under the warm cherries. To top it off I had coated some toasted almonds and organic raisins with bitter sweet Ghiradeli chocolate. I served them on a little beaded plate and they sprinkled them on after the cherries. Though I hate cherries, I tasted the jubilee and even I loved it. Thanks!
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7 users found this review helpful

Norwegian Christmas Cabbage

Reviewed: Dec. 27, 2011
This was really good. It didn't taste like saurkraut It was much milder. I cut up the bacon into little pieces instead of using long strips. Next time I will cook the bacon slightly first because the cabbage finished cooking before the bacon did. If I had used an older cabbage it might have been able to cook longer without going mushy, but if you cook the cabbage long enough to get the bacon done then the cabbage might be a bit mushy like mine was. Still, it tasted so good it was five stars. I took the advice and added the vinegar and suggar a little at a time till it tasted good to me and ended up using all the vinegar and a couple tablespoons less sugar but even with all the sugar I think it would have still been just fine. Everyone liked it. I made it as a side dish along side a whole Scandinavian menu, but if you used sausages in it or big Canadian bacon slices it could even be a main dish. Thank you for sharing it!
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Swedish Spareribs

Reviewed: Dec. 27, 2011
These are the best ribs I have ever tasted! They got raves at the table from my daughters boyfriends and my husband. They wanted to know what was in the rub. Even though there was sugar in the rub they were less sweet than the typical BBQ ribs. I used unsalted butter to help keep them from burning and I used a large non-stick wok to do the browing. Then I added the beef broth to the wok and then transferred the entire thing to a crock pot and cooked on low for about 4 hours and then one hour on high. ( I needed the stove top to make other things we were having so I didn't want to have the giant wok on there taking up space.THe crock pot worked fine, they were very tender but didn't fall apart.) I couldn't find the "country style" ribs so I just used 2 lbs of meaty baby back pork ribs, cutting them apart before I coated them with the rub.They tasted great, but the country style that the recipe actually calls for would have been better because I couldn't really brown the underside of the ribs due to the curvature of the bones, and also the country ribs would have had more meat. The amount of rub to coat the 2 lbs was just perfect. I used Kitchen Basics beef broth. I will be making them again soon and often. Thanks for sharing the recipe!
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Holiday Green Salad

Reviewed: Nov. 30, 2010
This was delish! I used part butter lettuce along with the Romaine and toasted the almonds. Used olive for the oil and only had dried parsley so I reduced the dried parsley to 1/3 of the fresh amount called for. Used "Franks Red Hot" for the hot sauce. I like Frank's because it's not as hot as Tabasco and it's a little garlicy. The onions and the sweet dressing are a perfect compliment to each other and the cranberries and dried almonds were pretty and tasty in it. This has a lot of pizzaz and I could make a meal out of just this salad. It's special enough to make for company but easy enough to make for weeknight dinners. Thanks for submitting this, Rita!
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Lentil Soup with Lemon

Reviewed: Oct. 15, 2010
I just used regular lentils, not red and it took close to an hour for them to be soft. I didn't drizzle olive oil on top or sprinkle with cumin. It was outstanding. The flavor was complex...very interesting combination. I used the Kitchen Basics brand of chicken broth, my favorite. This is a very healthy, cheap and easy recipe and I highly recommend it.
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Ukrainian Red Borscht Soup

Reviewed: May 16, 2009
This was awesome! I didn't put in the sausage, or parsley garnish (because I forgot), but it was great, especially with sour cream. It looks really cool because it's extremely red. It seems pretty healthy and alkalizing as long as you don't go hog wild on the sour cream. I'm making it again for sure.
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Simple Scones

Reviewed: May 16, 2009
This was the first time I made scones from scratch and they came out great! They were not dry at all and even had sort of a creamy texture in the middle. I made Easy Devonsihire Cream (also on this website)to go with them and that was great, too. It only took about a half hour total to make them. While the scones were baking for 15 minutes, I made tea, carrot/orange juice in a juicer, the Easy Devonsire Cream, set the table and put on Dvorak. So in a half hour I had the perfect Saturday morning breakfast with my daughter.
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Easy Devonshire Cream

Reviewed: May 16, 2009
This was so good, it would now be hard to eat a scone without it! Thanks!
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