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Better Than Sex Cake II

Reviewed: Jul. 13, 2013
Too sweet? Yes. Read the reviews, definitely better on day two. Use cool whip and not real whipped cream. What did I do differently that helps? Made devils food cake in TWO pans for layers. Also made a small batch of cheese cake, halved the amount of sugar in the cheese cake in a third 9" pan. If you grease well, the cheesecake just pops out. Then "glued" the chilled cheesecake to the devils food cake layers on top and bottom with the caramel mixture. AWESOME! The cheesecake actually helps "un-sweeten" the cake a bit, and adds an extra creamy layer. Without this, it was definitely very sweet, and considering that I am not much of a cake person, this helped amp up the overall product. Used heath crumbles as well. Also used Duncan Hines with an extra egg in the mix to make the cake a little denser to hold together better with the three layers. Gave four stars only because it just needed a little help and wasn't perfect without changes. One review suggested to poke holes in the cake with a wooden spoon for the caramel which actually sounds like a great idea as well.
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Cocktail Meatballs I

Reviewed: Jun. 21, 2009
So, one review gave one star because (as they write) they use frozen meatballs from Sam's Club. Haha! No wonder they hated this! Please, if you dont actually follow the recipe and then hate it, then dont review for Pete's sake! The meatball recipe was great, and I cannot imagine the frozen Sam's Club meatballs were any good. My story: made these exactly. Brought them to a cook out in a slow cooker to keep warm. They ended up on the counter in the house where no one ate them... that is not until they were discovered later on. I walked in to a crowd of people chowing down on the meatballs directly from the cooker then dipping in the sauce which I kept on the side. 6 pounds of meatballs (yes folks, 6 lbs!) were devoured in a matter of an hour. Although it was sadly forgotten at first, this dish became the hit of the party and mostly because of the meatball recipe. I now use this recipe as my standard meatball recipe for everything even if I am not making the sauce and instead use the meatballs for something else. So if you're going to make this? Please make sure to use the actual recipe, ok? Do not substitute pre-made meatballs which are generally terrible anyway. This is a great easy meatball recipe and is delicious! Also, I use butter instead of lard, and it works perfectly.
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17 users found this review helpful

Cream Corn Like No Other

Reviewed: Jun. 21, 2009
UPDATE: Another Year and Im still making this and everyone LOVES it. A must try. Love this recipe! OK. So let me say, I have always hated creamed corn, but this is wonderful! I made this for Thanksgiving last year for the first time and all of the guests raved about this recipe. Other times I have used fat free milk with cornstarch and cut out the flour which I find sometimes gives a floury texture. Mix the cornstarch in the cold milk to ensure no clumps. Came out just as good as the original recipe and was a little healthier. Do make sure to use fresh Parmesan. The canned grated stuff wont melt into a creamy sauce. This was great!
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Souvlaki

Reviewed: Jun. 21, 2009
Ok, like others, Soy Sauce isnt Greek, but who cares when the marinade is so good? I used this on mushrooms, pork, chicken, peppers and shallots. It was "rock my world" good. One recommendation: definitely allow enough time to marinate. If you only allow a short time, I have found that the flavors from the marinade are weak. I recommend overnight or at least 6 hours. I also use low sodium soy sauce, so maybe this is the reason, but regardless, try this and I know you will not be dissappointed!
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4 users found this review helpful

French Bread Rolls to Die For

Reviewed: Jun. 21, 2009
So good! These were perfect. I recommend allowing to rise in a cool oven with a pot of warm (not boiling) water in the bottom. Also, try these with a little fresh garlic and shallots rolled into the dough. I used 3 cloves and half a shallot. Chopped finely or in a food processor, and roll into the dough after the first rise. DELICIOUS! The third time I made these, I cut the rolls to be larger and used as sandwich rolls which totally blew away any roll you can buy in a store or bakery. Try this, you wont be dissappointed.
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2 users found this review helpful

Banana Crumb Muffins

Reviewed: Jun. 21, 2009
These were delicious! Only recommendation is that I did not have enough of the crumb topping, and the muffins were a little undercooked, however this could be from the fact that I used Egg Beaters (for a fat free egg). I also used a combo of bread flour and whole wheat flour. The wheat flour can tend to make things gritty if using more than a 50% mix, but a good way to combat that is to use bread flour instead of all purpose since the bread flour holds more moisture. The Egg Beaters (in my experience) tend to cook a little slower, and this in combination with the bread flour may have caused the under cooking. The solution? Cook longer. I will be making these again.YUM!
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Spicy Bean Salsa

Reviewed: Jun. 21, 2009
This is awesome! I make once a week for my husband who loves this healthy snack. I have also made this dish for many parties which always results in at least one person asking me for the recipe. I cannot begin to tell you how many times I have forwarded the link to this recipe. This is SUPER EASY and I wouldn't change a thing. I have changed the recipe a few times but never like it as much as the original. I do like to add red peppers to the mix and use 3 cloves of fresh garlic in lieu of the garlic salt. Other than that, this recipe is probably one of my favorites on Allrecipes.com. Enjoy!
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Cajun Chicken Pasta

Reviewed: Jun. 21, 2009
This was great. I followed the recipe with the exception that I sautéed shrimp and scallops in a little butter and fresh garlic to cook and then added on top to serve rather than cooking in the cream sauce. I do think the amount of pepper was overpowering. It wasn't too hot and I like spicy foods, however the black pepper was overpowering, so I would recommend reducing the peppers to start and then increasing to taste. I also split the cream in half and added fat free milk for a lower fat substitute. Add a teaspoon or two of cornstarch to cold milk to mix and dissolved and then add to the cream mixture closer to the end of cooking to thicken up if using milk rather than the cream. Over all, I thought this was good and will probably make again as the recipe is quite easy and is a great different meal for a busy week.
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 17, 2008
Another year and I am still using this recipe. I noticed that I saved this recipe in 2003! It has been a family favorite ever since. These are to die for and are SO EASY to make! Don't be fooled! Family members are often "wowed" by my baking skills when they see these, but in reality these are simple to pull together. Often I will cut out the second step of glazing for ease and the cookies are still great. Also, try substituting the raspberry for another jam, jelly or preserves. My family really likes the cookies with blackberry preserves as well as the raspberry. Around my home, these cookies are regularly baked and have become the new "chocolate chip" cookie!
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Soft Gingersnaps

Reviewed: Dec. 17, 2008
On a budget, I made these last year for xmas gifts. Many people also brought cookies to the family party, but I heard days later that my cookies blew the competition away, and these were definitely the star of the show. They are "melt in your mouth" delicious, and they truly do melt in your mouth. They came out beautifully and I would not change a bit of the recipe. I decided to comment and rate because here I am a year later searching for this fabulous recipe. If you like ginger snaps or ginger bread, these cookies are for you!
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