CMTORIE Recipe Reviews (Pg. 1) - Allrecipes.com (1407812)

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Fresh Southern Peach Cobbler

Reviewed: Jul. 1, 2014
Excellent as written! I prefer more peaches, but it's just like moms :)
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Scrumptious Strawberry Shortcake

Reviewed: Aug. 10, 2012
I completely disagree with lower baking powder and no cream of tartar suggestions. I followed other reviews and made two batches with 3 tsp bp and no cream of tartar....then made a third batch as the recipe is written....third batch was by far the best! Big, lofty....awesome. 4 stars because I found it a little drier than I would have preferred.
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1 user found this review helpful

Creme Brulee

Reviewed: Apr. 14, 2012
Five Stars with CHEFPEON's suggestions. I did 6 yolks, 4 Tblsp Sugar, and 1/2 tsp Vanilla mixed in a pot...2 1/2 C Heavy Cream in a separate pan pan until just before scalded (over med heat). Turn yolks on to med heat and slowly add in the cream, continue whisking. I cook it for about 3-ish minutes, then strain into a large Kerr jar. From there I pour into ramekins, use a water bath, and bake at 375 for about 25-ish minutes...until it shakes like Jello. Cool in waterbath for 15 minutes, then refrigerate. When ready to serve, Add regular sugar, and torch :)
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My Best Clam Chowder

Reviewed: Apr. 8, 2011
Love this recipe. It's definitly a once or twice a year recipe for us though. I cut up one pound of bacon and pan fry half of it. I add in the onion, double the carrots and celery and soften them up by frying them in the bacon fat. Set that aside, and fry up the other half of the bacon (drain some of the fat) and add the potatoes. After they brown a little bit, I add all the juice from a large 51 oz can of chopped clams (that is enough to cover). I bring that to a boil, add the veggies back in and simmer. I follow the rest of the instructions as written except I salt and pepper as I go, rather than at the end, I think it gives a fuller bodied flavor. Sometimes I need to add some extra milk because it can be a little thick. The red wine vinegar adds a 'clean' flavor to the soup. I also add in about 1/2 cup of fresh cut parsley along with all the clams from a 51 oz can (they come in a two pack at Costco). As others have stated, do this at the last possible moment so the clams don't get chewy! A+ recipe!!!
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2 users found this review helpful

Red Velvet Cake I

Reviewed: Dec. 10, 2010
Note to anyone that needs batter measurements: This only yeilds about 5 1/2 cups of batter, so if you are measuring your amounts for the sake of having this cake measure a certain height for cake decorating, you may have to make a second batch.
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4 users found this review helpful

Black Magic Cake

Reviewed: Oct. 5, 2010
I loved this cake. Makes WONDERFUL cupcakes. I used 2 packs of Starbucks Via instant coffee in 1 cup hot water and it gave a very nice 'mocha' flavor, and I also added cinnamon to half the batch. We then added the Cinnamon Coffee Frosting to the top and it was perfect :) Made 24 perfect cupcakes using my large pampered chef scooper.
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5 users found this review helpful

Chocolate Fudge Buttercream Frosting

Reviewed: Oct. 4, 2010
This got great reviews from everyone. At first bite it tastes like a good chocolate frosting, but after it "mellows' in your mouth the 'hot fudge' flavor really comes through. It does get quite soft if left out, too soft to pipe on. I quickly piped it on refrigerated cupcakes, then quickly put it back in the frig for an hour to set. That gave me enough time to get the cupcakes about 2 miles down the road, to my kids school, in 100 degree weather :)
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Double Tomato Bruschetta

Reviewed: Nov. 21, 2007
This is an amazing recipe. I've gone out to eat with friends and order Bruschetta just to hear "This isn't as good as the Bruschetta you make" LOL...great compliment! Anyhow...I make a few small changes. First of all, since I use sundried tomatoes packed in olive oil I use the olive oil from that to add another layer of depth in the flavor. I add a few rounds of red onion (I keep the rounds whole so I can pick them out as I don't like onions.) I add a cup or so of fresh grated parmesean cheese to the tomato mixture. Then I make it all the day before except I reserve the parmesean that I add and about half of the fresh basil and add it in just before serving. As per others suggestions I put the mozzerella (or sometimes even provolone so it's real stringy/melty/cheesy) on the sliced bread and toast that under the broiler. Then people can add their own Bruschetta mixture on top fresh. Easier to feed a crowd that way and ensure it's fresh and not soggy. FIVE STAR recipe!
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Barbeque Beef Casserole

Reviewed: Mar. 20, 2007
I followed this to a T. In my opinion this is a step below hamburger helper. I used Marie Callendars cornbread mix...maybe the sweetness of that is the culprit...but this was not a keeper for my family
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Creamy Veggie Fondue

Reviewed: Dec. 31, 2006
I would give this a 5 star if it weren't for the grainy-ness of the fondue. The flavor alone was WONDERFUL and I most enjoyed it with cauliflower. I did a quick blanch of my veggies (brocolli, cauliflower, and carrots) and also served shrimp and cheese straws with the fondue. After making twice I would DEFINATELY add more milk, at least a cup, as it does GREATLY thicken (to the point where I had to use a small ice cream scoop to serve it, both times). I also tried the lemon trick the first time, but not the second time and I noticed NO difference in 'grainy'-ness. Aside from that I made no changes. The cayenne as others have said is not at all hot on your tongue, yet I did notice that it started to get hot on my lips after a period of time (they were chapped)
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Marinated Grilled Shrimp

Reviewed: Dec. 31, 2006
I know I'm not the norm here, but I really thought these just tasted like shrimp with tomatoe sauce. I followed the recipe to a T, allowed to marinate for 4 hours and then grilled...only about 2/3 of them were eaten amongst my other Christmas feast items.
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3 users found this review helpful

Malibu Bay Breeze

Reviewed: Nov. 18, 2006
I've been making this for years (it was my signature drink for my 21'st GET SMASHED party). The one difference is that I do 4 oz of BOTH pineapple and cranberry juice. Yum...always gets RAVE reviews at my parties!
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17 users found this review helpful

Creamy Hollandaise Sauce

Reviewed: Jun. 18, 2006
This was a very good recipe. As recommended I also cut back on the lemon juice. I ended up using the Realemon instead of fresh lemon juice because my lemons were way under ripe. I also over cooked it a little and it became thick like paste is, I simply whisked in some more water and it was perfect!
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Sweet Green Bean Bundles

Reviewed: Feb. 5, 2006
I've been making this recipe for years now. It was one I got at a pot luck. My recipe differs a little and you might prefer it. I only use 3/4 of a cup of brown sugar (and I don't pack it very firmly), I use 1 tsp garlic powder, 1/2 tsp black pepper, and 1-1 1/2 tsp worcestershire sauce. I cover the whole thing and bake at 350* for 20 minutes, then take the foil off and bake for another 15 minutes. No broiling necessary that way. I give this recipe 5 stars because it is VERY good...but...it is NOT to be confused with a green bean side dish. Meaning you can only eat 3-4 of them...and they really are best in a pot luck setting, that way everyone gets 2-3 and it leaves you wanting more. If you were to eat it as your 'vegetable' for a meal then yes, I can understand the concern over the nutritional info.
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42 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 6, 2005
GREAT recipe. I had no intention of leaving feedback since obviously this recipe has gotten such rave reviews, but my husband told me that these were SO GOOD that I HAD to leave one, LOL. Anyhow...I used a small ice cream scoop/large melon baller to scoop the dough, and I ended up with 6 dozen cookies. Cooked on a stone for exactly eight minutes gave me the best results...crispy outside...chewy inside. This one is a keeper!
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4 users found this review helpful

Beer Bread I

Reviewed: Jan. 2, 2005
I've grown up with this recipe and I LOVE it. Although, I must second the other reviewer that said that Corona IS NOT a good beer for this recipe. I grew up with Bud in it and I think I'll go back to that. As I said, I love this recipe...but you have to be open minded...it is NOT some fancy bread to be served with your fine French Cuisine. It is however some good hearty bread that goes great with any simple, home cooked meal.
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Ham Bone Soup

Reviewed: Jan. 2, 2005
This was a good recipe, but I added LOTS of veggies, zucchini, green beans, carrots, & celery and without them I'm not sure as to how 'good' the recipe would have been. The flavor was good, but I would use it as a base for your imagination.
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Artichoke Spinach Lasagna

Reviewed: Dec. 26, 2004
I'm giving this four stars because I didn't like it, but certain family members really did. In all fairness to the recipe though, I didn't follow it exactly. I took the advice of many others and made quite a few changes. First...I added sauteed mushrooms (NOT a mistake as they were a great addition). I also made it in a 9x9 pan to creat a thicker lasagne as I didn't want to double the ingredients. This also wasn't a bad suggestion as in doing so the lasagne was now as thick as a regular one would have been. However...I also added a ricotta mixture, and a alfredo sauce, in addition to the red sauce. To me the alfredo sauce addition made it far too rich, in which case...leaving it in a 9x13 dish might have been the better alternative. Also...I agree with others that you don't at all miss the meat, however...I did lose the flavor of the artichokes and spinach, which is great if you are trying to 'hide' veggies in there for your family...but if you like the flavor of them, I found they were just lost. Of course that may also have been because of the alfredo sauce. All in all, its a good recipe...but will probably need to be made and tweeked a few times to your liking.
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Snow Flakes

Reviewed: Dec. 26, 2004
I enjoyed this recipe very much. I omitted the orange and cinnamon though, and just stuck with the 'basic' recipe. Aside from that I used the exact same measurements and everything. I found NO NEED to add more flour when using with my cookie press (I have the pampered chef cookie press). I think that the dough needs to be a little more 'sticky' for presses than if you are just going to drop them. The recipe yielded 4 dozen cookies for me. I have also done this recipe with almond extract instead of vanilla, also, very good.
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EAGLE BRAND® Banana Cream Pie

Reviewed: Dec. 26, 2004
I followed this recipe exactly, only I needed more like 4 bananas (but I like A LOT of bananas) and I blotted the bananas dry after dipping in the lemon juice so that I wouldn't get a lemony flavor. It's a great recipe. Much easier than my previous recipe which required tempering of eggs and always had to be doubled. This makes a 'proper' amount of filling so that you have a good sized pie. The flavor is a LITTLE rich and a LITTLE on the sweet side, but not overly so. You just won't be able to sit down and eat the whole pie. If you are not used to making banana cream pie you must make SURE that your filling is completely cool or room temp...even the slightest amount of heat will cause the bananas to turn black.
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