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

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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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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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Holiday Pound Cake

Reviewed: Feb. 10, 2010
Great tasting cake, make sure all of your ingredients are at room temperature. I've found that most cakes requiring creaming of sugar and butter are best done with a stand mixer. Hand mixers are best for recipes that call for "mix until just moistened" or "mix until just blended". I don't recommend hand mixing any made-from-scratch cake mix as the texture and the taste are not the same.
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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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1 user found this review helpful

Slow Cooker Barbecue Beans

Reviewed: Feb. 10, 2010
I made this for Super Bowl Sunday. My apologies to the TJackson, I did change a few things. I hate giving a rating on a recipe that I've made several changes. I didn't use ground beef as one of my guests doesn't eat beef so I grounded up a large chicken breast and a chicken thigh and used that. I also didn't use lima beans, because I forgot my grocery list and I couldn't remember the 3rd bean, so I used butterbeans instead. After tasting it before setting the slow cooker I had to sweeten it up a bit. I also added brown sugar as other reviewers recommended. See all my changes in "customized recipe". Without the changes I may have given the recipe a 3 1/2 star rating. It is a good base recipe though.
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Slow Cooker BBQ Baked Beans

Reviewed: Feb. 10, 2010
I made this for Super Bowl Sunday. My apologies to the TJackson, I did change a few things. I hate giving a rating on a recipe that I've made several changes. I didn't use ground beef as one of my guests doesn't eat beef so I grounded up a large chicken breast and a chicken thigh and used that. I also didn't use lima beans, because I forgot my grocery list and I couldn't remember the 3rd bean, so I used butterbeans instead. After tasting it before setting the slow cooker I had to sweeten it up a bit. I also added brown sugar as other reviewers recommended. See all my changes in "customized recipe". Without the changes I may have given the recipe a 3 1/2 star rating. It is a good base recipe though.
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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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6 users found this review helpful

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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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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Honey Pork Roast

Reviewed: Feb. 10, 2010
I've made this several times, I've tried just marinating overnight, marinating for 24 hours, freezing with marinade and going straight to the oven, as well as freezing, allowing to thaw and then to the oven - they all came out great with the frozen ones coming out the same and a little more tender and flavorful. So if you buy a pork loin and don't feel like cooking it that day, you can always take a few minutes (literally) to make the marinade and pop the entire thing in the freezer until you're ready to cook it.
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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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5 users found this review helpful

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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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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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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5 users found this review helpful

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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7 users found this review helpful

Sweet Dinner Rolls

Reviewed: Feb. 10, 2010
These were some the most light, fluffy and tasty rolls I've had in a very long time. I used to make dinner rolls all the time BY HAND and they came out fabulous, then I stopped for a number of years and tried using the same recipe and they came out hard as rocks! So along with the rolls I threw the recipe out with them. I think there was something I did back then that I didn't write on the recipe that clearly I'd forgotten. This recipe turned out wonderfully!! Thanks so much Donna. **For first time bread bakers, use the freshest ingredients as possible, especially the yeast, that too can make your bread hard.
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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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Spicy Candied Apple Pork Chops

Reviewed: Feb. 10, 2010
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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Shrimp Chowder

Reviewed: Apr. 26, 2010
This was pretty good. I took the advice of other reviewers and added corn and boiled both the corn and potatoes in some homemade chicken stock I had. I used fresh corn on the cob that I of course cut off the cob. I think I should have cooked the corn and celery a little longer as they were crisp, too crisp for this type of soup. The cream cheese was a fabulous idea, it added a nice smooth, creamy texture and taste, and it was very “mouth-pleasing”. But there was still something missing and I couldn’t put my finger on it. Every time I took a spoonful, I was longing for another flavor to come. I was looking for a layered flavor, but I just wasn’t getting it. THEN I decided to use some garlic pepper seasoning by McCormick (in the grinder) in my bowl, and that did it!!! It completed my dining experience. We still have some soup left in the refrigerator, so when I heat it up I’ll add the garlic pepper seasoning and see how it tastes the next day. UPDATE: This soup was great the next day after adding the garlic pepper seasoning. I also didn’t mind the crispness of the celery and corn anymore. By the way, the garlic pepper seasoning in the grinder has a much more intense flavor than the other stuff; it is actual dehydrated garlic, whole peppercorns, and sea salt.
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11 users found this review helpful

We Be Jammin' Jamaican Banana Bread

Reviewed: Jul. 7, 2012
The other reviews were correct, this was one loaf of bread. But a great loaf it was!! I didn't make the topping as there is a diabetic in my family and I didn't know if that would be too much to spike sugar levels. WHAT I DID: I eliminated the coconut and pecans, as none of my family eats them because of taste and allergies. I didn't measure the banana, I had like 5 large bananas I had in the fridge for probably 8-10 days just for this recipe and they were definitely "overripe", I used 3 of them and froze the other 2 for the next time I make the recipe. I didn't make the topping as I stated this is a bread and it really didn't need anything else. VERDICT: This was moist and flavorful, I will definitely be making this again. The only drawback is that you smell the liquor (or flavoring) , which could be a turn off for some). Thanks B. Painter for the recipe. Sorry I couldn't make it as written and give it 5 stars.
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