DWC1023 Recipe Reviews (Pg. 1) - Allrecipes.com (1409579)

cook's profile

DWC1023

Reviews

Photos

Menus

 
View All Reviews Learn more

Chantal's New York Cheesecake

Reviewed: Nov. 10, 2010
Hands down, the BEST cheesecake recipe ever. Ingredient wise, change nothing. The only change I make is to fold the eggs in last. If you are adding them one at a time just to incorporate, it defeats the purpose to add them before the sour cream, vanilla and flour.
Was this review helpful? [ YES ]
0 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Nov. 10, 2010
Hands down, the BEST cheesecake recipe ever. Ingredient wise, change nothing. The only change I make is to fold the eggs in last. If you are adding them one at a time just to incorporate, it defeats the purpose to add them before the sour cream, vanilla and flour.
Was this review helpful? [ YES ]
5 users found this review helpful

Garlic Bread Fantastique

Reviewed: May 25, 2010
I never would have thought to use mayonaise to make garlic bread, but what a difference it made. Overall, the bread is very yummy. The only thing that kept this from 5 stars is that it is a bit on the "greasy" side (thus making it a bit soggy) when prepared as listed in the recipe. I used a pastry brush and went over the bread less heavily, and that seemed to do the trick.
Was this review helpful? [ YES ]
2 users found this review helpful

Simple Chicken Parmesan

Reviewed: May 25, 2010
This was very good. I made a few modifications to suit my family's taste, and it was well liked. Thanks!
Was this review helpful? [ YES ]
2 users found this review helpful

Ruby Red Layered Salad

Reviewed: Nov. 24, 2009
I've been using this recipe every year since 2004. It's a complete hit with everyone in my family, including picky eaters. I don't change a thing - it's simply the perfect compliment to turkey dinner, and adds such nice color to your plate.
Was this review helpful? [ YES ]
3 users found this review helpful

Strawberry Ice Cream

Reviewed: Jun. 27, 2009
This is a very good, flavorful ice cream. I made a couple of changes for ease more than flavor, and a couple for flavor. For flavor, I added a tsp of vanilla extract to the berry puree. I used a ratio of 2/3 heavy cream to 1/3 half and half - this gives a better overall ice cream texture. For ease, I whisked the 1/3 part half and half with the egg yolks until it appeared completely mixed in, then added the sugar and corn syrup and stirred until desolved. I poured the mixture directly into a cold pot and added the cream, them whisked until completely blended. I heated over low heat, then once hot, increased the temp to medium low and cooked until mixture coated the back of a metal spoon. Doing this eliminates the need to strain, and also eliminates the possibility of your yolks turning into cooked egg bits. Adding corn syrup is great if the ice cream maker you are using has a metal mixing container. Many times the metal gets too cold and the mixture will stick to the insides like a sorbet. This did not happen with this recipe! I had perfect, flavorful ice cream. This recipe is also a good base for other flavors of ice cream, and not just of the berry variety. I definitely plan to experiment. We will use this recipe time and time again! It's a winner. Thank you to Christy J for sharing it.
Was this review helpful? [ YES ]
66 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Jun. 23, 2009
Fast became a staple in our house, and my kids don't eat meatloaf! It's the most requested meal in the house. I poured through the reviews and made a few adjustments based on what I read: To the meatloaf mixture, I added 2 cloves of minced garlic, a tbsp of worcestershire sauce, used 1/2 cup of milk instead of 3/4, and I used bread crumbs instead of cracker. To the glaze: I added 1 tbsp of worcestershire, and reduced the ketchup and brown sugar to 1/4 cup. I did not like the glaze at the bottom of the loaf. My pan has drain holes at the bottom, and it made a mess. Using a regular loaf pan, the bottom comes out mushy. To get around a spill over, I took a spatula and made a small "ditch" between the pan and the loaf, and spread the glaze over the top and into the ditch. That works wonderfully, and the glaze is always perfect. Definitely a keeper in the recipe box!
Was this review helpful? [ YES ]
1 user found this review helpful

Grandma's Corn Pudding

Reviewed: Aug. 5, 2008
Oh, Lisa, I can't thank you enough for sharing this recipe. I had the same one 15 years ago and made it at Christmas and Thanksgiving only. I'd lost it in the shuffle some 7 years ago and have missed it terribly. The ingredients are exact, and the flavor is identical. I am so happy to have it again, and to be able to put it back in my holiday menu line up.
Was this review helpful? [ YES ]
1 user found this review helpful

Grandma's Noodles II

Reviewed: Aug. 5, 2008
I've used the same recipe for years but it always seemed that they were the right consistency the day after they were cooked in any left overs. However these made a perfect noodle for soup on the day I made them. I rolled them thin (1/8"), and threw them into the soup about 20 minutes before serving. They were amazing! I will not use another recipe - ever. It is amazing how baking powder makes all the difference in the world - I would NOT omit it unless you want a more al dente textured noodle today, and left overs with a "soup texture" noodle the next. Perfection. Thanks so much for sharing the recipe!
Was this review helpful? [ YES ]
8 users found this review helpful

Blueberry Cream Muffins

Reviewed: Oct. 27, 2006
This recipe is the closest to perfect I've ever encountered. Try mixing the eggs (sugar & oil) with a mixer, and add the sour cream at that time, blending until smooth. Use a wooden spoon when adding dry ingredients, mixing until just blended. It prevents you from having to over stir the batter when incorporating the sour cream (over stirring produces flat muffins, and diminishes the taste and texture). I used fresh raspberries and strawberries, and the results are out of this world. Definitely produces a bakery texture and bake shop quality muffin! Wow!
Was this review helpful? [ YES ]
5 users found this review helpful

Snickerdoodle Mix in a Jar

Reviewed: Aug. 11, 2005
This is the best snickerdoodle recipe I've ever tried. While pregnant with my son, I used to crave snickerdoodles, and would purchase these from Starbucks with a hot chocolate. These are by far the closest recipe I've come across that is not only the same consistency, taste and texture, but also looks just like them. Too good to put in a jar - this has become the only recipe for this type of cookie in my house!
Was this review helpful? [ YES ]
13 users found this review helpful

 
ADVERTISEMENT
Subscribe Today!

In Season

Chicken Breast Recipes
Chicken Breast Recipes

With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.

Zucchini On The Grill
Zucchini On The Grill

The firm, juicy texture of zucchini make them a perfect side to toss on the grill.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States