AndAQT2 Recipe Reviews (Pg. 1) - Allrecipes.com (13949943)

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Amaretto Cake

Reviewed: Aug. 29, 2009
Shawn thank you so much for this recipe, this is my FAVORITE cake now!!! I made this for the first time maybe 6-7 years ago and never posted a review (sorry) and it was an absolute hit!! It was so good that I made 2 more back to back. Every time I make this cake it gets gobbled down within an hour - no kidding. The cake is so moist and light, it's amazing. This is an awesome recipe, thanks again!!! My only recommendation, I am a big amaretto fan and I can absolutely taste the difference between the cheap amaretto and the more expensive. I prefer DiSaronno Amaretto, I've tried the Hiram Walker, never the DuBushon or whatever that cheapy bottle is, and the cake always tastes better with the DiSaronno. I've even tried Hiram Walker in the batter and DiSaronno in the glaze, it was good, but again, I'm an amaretto aficianado so I could taste the difference.
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Photo by AndAQT2

Lemon Lover's Pound Cake

Reviewed: Dec. 8, 2009
This cake is awesomely delicious!!! I made it at like 4am yesterday morning and didn't think to take a picture to submit it and there are only 2 slices left!! :-( After making the cake I was reading the box the lemon extract came in and found a tip that you can use 1 teaspoon of lemon extract in place of 1 teaspoon of fresh grated lemon peel. I'll use that in a crunch like if I only have 1 or 2 lemons, but the fresh is definitely the way to go. Thanks for the recipe Annettia!! UPDATE! I've read some reviews where their cakes have come out dry. TIP(S): Be sure to cream the sugar and butter properly, not until just blended, CREAMED, it should look like whipped butter at a glance. You can get about 2 tablespoons of juice per lemon.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Dec. 10, 2009
I liked the flavor of this chicken and I will definitely make it again, HOWEVER, about an hour into cooking I checked the chicken and the skin was quite dry, so I decided to add some olive oil to it. I didn't have 2 whole chickens so I cooked 1 whole chicken and some wings. The wings turned out wonderful after brushing them with the olive oil, but the whole chicken not so much. The skin that was face up looked absolutely delicious, but was tough as leather. I guess I thought of the olive oil too late. :-( The bottom of the chicken was moist and luckily I cooked it breast side down. So all and all, the only change I would make to this recipe is to brush the chicken with olive oil and/or cover it while cooking, uncovering in the end to brown it.
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Southern Candied Sweet Potatoes

Reviewed: Dec. 10, 2009
Yum!!!!! I've made this dish a number of times and always get rave reviews. I made it again today and had NO leftovers!! Usually there is enough for a side dish for the next day, but not this time. I followed the recipe exactly - and like others I've forgotten the vanilla a couple of times, but usually remember before serving. The only alterations that MAY need to be made is the cook time, cook until candied, which may be a little longer or shorter than noted. Be careful when coating and turning the sweet potatoes so as not to break them up - you want candied sweets, not mashed sweets. Kudos Pam!!
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Awesome and Easy Creamy Corn Casserole

Reviewed: Dec. 10, 2009
My mom has been making this for years. We all love it! Although this sounds very minor, this casserole tastes even better when the eggs AND the butter are left out to become room temperature.
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Caramel Apple Pork Chops

Reviewed: Dec. 14, 2009
Ok, I cheated. . . I think this recipe is good that's why I rated it a 4-star. That being said, here is my tweaked recipe: I wanted spicy/sweet so I used an Apple Jerk seasoning on the pork chops and I didn't use the oven to keep them warm. After reading the reviews of pork chops drying out in the oven I steered away from the oven. I just put the hot (temperature) apples and sauce on top of the pork chops. I also didn't put the salt and pepper in the sauce. My family LOVED this dish.
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Vanilla Ice Cream V

Reviewed: Dec. 16, 2009
I must admit when I saw this "simple" recipe I was skeptical, I'm mean it's no cook, a few ingredients, eh, I'll try it. This is one of the best batches of ice creams I've ever made! The fact there are no eggs is even better! I scaled the recipe back to 1 qt using the calculator on the site (or what was supposed to be 1 qt, it was more like 1 1/3 pt). After reading some of the reviews & some stated the ice cream was a little grainy from the sugar, I decided to heat the cream, 1/2&1/2 & sugar to a simmer (whisking periodically). After heating, add the salt & vanilla to the mixture, whisk a little more, let it cool & refrigerate overnight, 2-4 hrs is sufficient. The flavor was fabulous. I'm starting on my next batch now because a pt is not nearly enough for my family (plus I’m no longer “testing” the recipe, it’s ok to make a BIG batch :-)). I know this is supposed to be a QUICK recipe, but I think the 2 ½ hrs (min) cook & cool time is well worth it – especially if it means you’ll have SMOOTH & tasty ice cream. Thanks for the wonderful recipe JKINFLA!! UPDATE: I forgot to mention that I sub'd 1/4 of the 1/2&1/2 for eggnog (NOT a 1/4 CUP, 1/4 of the amt of called for in the recipe). That being said, I made 2 more batches 1 Chocolate cookies n cream-to die for!!and 1 vanilla no eggnog. The plain needs more vanilla. I recommend using vanilla bean and/or double, even trip vanilla. I still think this is a good recipe though.
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Sweet Potato Eggnog Casserole

Reviewed: Dec. 26, 2009
Everyone loved the flavor of this dish, the only change I made was I used fresh sweet potatoes instead of canned. I will definitely make this again. Thanks for the recipe!!
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Caribbean-Spiced Roast Chicken

Reviewed: Dec. 26, 2009
I made two of these chickens for Christmas and the taste was fabulous. This will be my new Caribbean/Jerk seasoning. With all the basting it was definiely moist. The only changes I made was I brushed the chickens with olive oil instead of vegetable oil and I used rum extract with enough water to equal 4 oz (I doubled the recipe because of the 2 chickens). I can't imagine it would have tasted any different, it surely didn't smell any different than the real rum! I think next time I'll try using Malibu Coconut rum just to try a different flavor. This recipe is definitely a keeper! OOPs! I forgot one more thing, I used allspice instead of ginger.
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Brazilian Collards

Reviewed: Dec. 26, 2009
I made this at my parent's house for Christmas and they love Collards greens - with ham hocks. I on the other hand don't like ham hocks so I was happy to try this recipe. They worried me to no end saying they didn't see any ham hocks, how are you cooking greens without ham hocks, do you want us to run out and get some for you? I was concerned the red wine vinegar may be too overpowering, but it was perfect. My entire family loved the greens and I caught my mom stashing some in the BACK of the freezer for later. Nice simple recipe, thanks so much! By the way, I added a small amount of crushed red pepper and I used hickory smoked bacon.
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Restaurant-Style Coleslaw I

Reviewed: Dec. 27, 2009
My family enjoyed this cole slaw (even the one claiming not to like cole slaw). However, I jumped the gun on the amount of dressing, it didn't look like enough so I doubled it, forgetting the water in the cabbage would cause it to be more "juicy". So by all means, follow the recipe as far as the amount of dressing to use. Here are the minor changes I made, instead of minced onion, I used grated onion and instead of regular salt I used celery salt. I would have given the recipe five stars, however, I don't think it holds up well in the fridge after the first day, so I don't recommend making it too far in advance or making much more than needed.
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Eggplant Parmesan II

Reviewed: Dec. 27, 2009
I made this for Christmas and I don't know what went wrong, but I didn't particularly care for this recipe. I was cooking quite a bit and maybe I missed something, but I actually hated it. My dad on the other hand LOVED it, he was the only one - I wanted to throw it away, but he wouldn't allow it, he froze what he couldn't eat and just had some the other day and said it tasted better than on Christmas. For that reason only I gave it 2 stars, but again, he was the only one, no one else cared for it. I may try it again, but not anytime soon.
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French Toast II

Reviewed: Dec. 27, 2009
I've made this recipe like 4 times this month! Each time I've sub'd eggnog for the milk ('tis the season) and the first 3 times I forgot the nutmeg, however, when I made it for Christmas breakfast, I used freshly grated nutmeg - magnifico!! I think I could have eaten this without the syrup and it would have been tasty. This recipe definitely goes on the "hit" list. Once the holidays are over I'll try the recipe exactly as written, with milk not eggnog.
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Honey Vanilla Ice Cream

Reviewed: Jan. 21, 2010
I made this ice cream a couple of weeks ago and it has a very nice flavor AND texture! It's not super hard when you take it out of the freezer like some other recipes I've tried from this site. I used half and half instead of milk because I had some on hand from all the holiday cooking. It was a kinda sweet, but I like sweet. I usually top my vanilla ice cream with chocolate syrup, but that may have put me into a sugar coma, so I opted for sliced banana and it was great. Nice recipe and even though I don't like "making" ice creams where you have to temper the eggs, I will definitely make this again. I also added about 2 tsp vanilla extract in addition to the vanilla bean after tasting the batter it didn't seem to be enough flavor - plus I like the extra vanilla flavoring. UPDATE: I said I made this a couple of weeks ago, I still have some left and it's still fabulous! Someone recently asked how long homemade ice cream would keep, this one has kept very well for a little over 3 weeks and counting.
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Photo by AndAQT2

Sour Cream Pumpkin Bundt Cake

Reviewed: Jan. 21, 2010
I liked the flavor of this cake, but after the 2nd day it was kinda dry above the streusel and still moist at the bottom. The glaze tasted like orange Bayer aspirin. Next time I will use a light cream cheese frosting or just milk instead of the orange juice.
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24 Hour Salad

Reviewed: Jan. 21, 2010
Sometimes Bermuda onions can be too strong so I'll use green onions instead, usually one bunch cut into 1/4"-1/2" pieces. I also recommend NOT using Miracle Whip as it would make the dressing too sweet and give it a totally different flavor than intended. I often use this dressing on my green salads with a squeeze of lemon.
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Super Bowl Bites

Reviewed: Jan. 23, 2010
I enjoyed these and they were very easy to make. I used both Hawaiian Sweet Rolls and Hawaiian Honey Wheat - the store I went to didn't have Savory Butter flavor as another poster mentioned. The sweetness was a little overbearing, but I could taste the concept of the recipe and will definitely be making it again with a different roll. That being said, I followed the recipe to the letter with one addition, I placed the pan of "bites" inside another pan that had about a 1/2-inch water in it. The steam would prevent the rolls from getting hard on both the top and bottom. The smell of this dish was definitely that of WC, the taste was close - close enough, everyone enjoyed them. I didn't have a problem with the cook time as others did, the meat was done in 30 minutes just as stated in the recipe and it wasn't soggy or unevenly cooked. I still have some of the mix left, I just have to run to the store and get some more rolls. This recipe is definitely a keeper. Thanks Kathy W for posting it. TIP: If your rolls are buring, check the location of your oven rack, it may be too close to the top or bottom of the oven, it s/b in the center. Also if the meat is not done in the time recommended, the patty may be too thick, these should be thin burgers, just like the restaurant. UPDATE: I tried the recipe using Hawaiian Savory Rolls WITHOUT the water bath and the rolls were kinda crunchy/toasted, I prefer the softer bun using the water bath.
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Slow Cooker Reuben Dip

Reviewed: Jan. 26, 2010
I was hesistant in writing this review, I thought I'd give it another chance because I didn't really hate it, but I never want to make it again. The 1st day I made this I think everyone felt as I did, eh, let me try it again, but no one wanted anymore after the second try. Suddenly I, who don't mind having fatty foods if it's flavorful, could only focus on the fat in this recipe and I used low-fat cream cheese. In other words the taste didn't warrant me intaking all the fat. This was the only change I made to this recipe. I actually like Reuben sandwiches, but I just couldn't get into this. I came back and re-read the reviews and saw one poster suggest it cold as a roll-up. I had most of it left so I tasted it and it was better, but again, I couldn't justify eating all those calories and fat and it doesn't taste that good. So next, I reheated it and added more thousand island after heating (another suggestion from another poster) and it actually did taste better, MUCH better, yet still not good enough to want to make it again. I put it back in the 'frig, but I'm pretty sure it's on its way to the trash. Sorry this just didn't work for me. For those wanting to make this I do recommend making it a day ahead as it does taste better once all the flavors meld together and adding a little more dressing after reheating. Even though I wasn't blown away with the taste, it was definitely better after being refrigerated and reheated. I hope this helps the next person.
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Chocolate Cookies N Cream Ice Cream

Reviewed: Jan. 26, 2010
I must admit when I saw this "simple" recipe I was skeptical, I'm mean it's no cook, a few ingredients, eh, I'll try it. This is one of the best batches of ice creams I've ever made! The fact there are no eggs is even better! I scaled the recipe back to 1 qt using the calculator on the site (or what was supposed to be 1 qt, it was more like 1 1/3 pt). After reading some of the reviews & some stated the ice cream was a little grainy from the sugar, I decided to heat the cream, 1/2&1/2 & sugar to a simmer (whisking periodically). After heating, add the salt & vanilla to the mixture, whisk a little more, let it cool & refrigerate overnight, 2-4 hrs is sufficient. The flavor was fabulous. I'm starting on my next batch now because a pt is not nearly enough for my family (plus I’m no longer “testing” the recipe, it’s ok to make a BIG batch :-)). I know this is supposed to be a QUICK recipe, but I think the 2 ½ hrs (min) cook & cool time is well worth it – especially if it means you’ll have SMOOTH & tasty ice cream. Thanks for the wonderful recipe JKINFLA!! UPDATE: I forgot to mention that I sub'd 1/4 of the 1/2&1/2 for eggnog (NOT a 1/4 CUP, 1/4 of the amt of called for in the recipe). That being said, I made 2 more batches 1 Chocolate cookies n cream-to die for!!and 1 vanilla no eggnog. The plain needs more vanilla. I recommend using vanilla bean and/or double, even trip vanilla. I still think this is a good recipe though.
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Bleu Cheese Celery Sauce

Reviewed: Feb. 10, 2010
Ok, I must admit, I'm not a big fan or "measuring" things unless it's in baking, then I do it reluctantly, so when I came up with this recipe it was no different. The only thing you have to remember is the ratio between sour cream and mayo (not Miracle Whip, use real mayonnaise) is 2:1, all the other ingredients are to taste. I cook quite often for guests and this is definitely a sauce/dip that everyone has loved. Keep in mind the ingredients will marry together when you refrigerate it and become more flavorful. Sometimes I substitute celery salt for the seasoned salt.
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