HOLLYJOLLY Recipe Reviews (Pg. 1) - Allrecipes.com (1446485)

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Marshmallow Popcorn Balls

Reviewed: Apr. 5, 2004
This may seem weird, but add a small box of flavored jello to the marshmallow mix. My mother used to make them that way when I was a kid. I loved loved loved them. You can also add 1/2 cup brown sugar to the marshmallow and butter mix. That way it tastes a bit like caramel popcorn.
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349 users found this review helpful

Heavenly Angel Food Cake

Reviewed: Jul. 30, 2007
This cake is wonderful by itself but for the frosting you can take a 12 oz. carton of thawed whipped topping, a 6 oz. carton of raspberry yogurt and 1/3 cup confectioner's sugar and mix it together. Slice the cake horizontally in to thirds and fill with the cream mixture and then frost the entire thing. Add some fresh raspberries on top and you have a fantastic dessert! Keep the extra in the refrigerator. Scrumptious!
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245 users found this review helpful

Chocolate Sauce

Reviewed: Jun. 2, 2005
My boyfriend thought that this was great! I did what someone suggested and added the 1/2 cup white syrup, 1/2 cup milk and 1/4 cup water instead of the 1 1/4 cup water.
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170 users found this review helpful

Easy Pumpkin Muffins

Reviewed: May 20, 2006
I took a lot of advice from previous reviewers. I used lemon cake mix because that is what I had and I liked the flavor. I also made mini muffins and only cooked them for 15 minutes. I'm only giving these 3 stars (an average rating) because the batter is dense and so the tops of the muffins don't turn out smooth like regular muffins. Maybe moisture from water or oil would help. Form the blobs of batter neatly into the cups because they tend to come out the way you formed them from the spoon, jagged and awkward. Nevertheless, they are moist, tasty and so easy to make.
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77 users found this review helpful

Orange Cream Milk Punch

Reviewed: Jan. 13, 2004
This is like a creamy orange julius. Yum!
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50 users found this review helpful

Mississippi Mud Brownies

Reviewed: Apr. 27, 2008
I have this exact recipe that I got from the lady I used to babysit for when I was 13 (I'm 40 now...yikes). It's only different in the way that the marshmallows are not added to the batter. I suppose it has morphed like tons of other recipes...but adding the marshmallows to the batter makes it a lot more gooey (although it is called "mud" pie). For this recipe, in my opinion, it works better if you put the marshmallows on top after it's baked and cook it for 2 more minutes until the marshmallows melt. Then let it cool and frost with chocolate frosting and sprinkle with nuts when the frosting is soft.
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42 users found this review helpful

Yeast Hot Rolls

Reviewed: Mar. 12, 2008
This recipe is great except it's missing one important step: Let the rolls rise again on the baking sheet before you bake them. I made a sheet of rolls and some "bubble bread" because it makes a lot of dough. Both were great.
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41 users found this review helpful

Glazed Almond Bundt Cake

Reviewed: Jul. 30, 2005
Whew...I'm so glad I rechecked the reviews for this recipe after 50 minutes of baking because the cake looked done. I have a dark bundt pan so that might have been a reason it cooked in less time. It still was a little dark so 45 minutes seems appropriate. Good almond flavor, a little crumbly and it's difficult to get it out of the pan so more butter and flour on the bundt pan may be helpful. The icing is good but I think I'll stick with the confectioner's kind if I make this again.
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41 users found this review helpful

Sweet Potato Casserole II

Reviewed: Jul. 27, 2005
This was pretty good but I don't really like the "orange" flavor in the potatoes. If I make this again, I'm nixing the orange juice.
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33 users found this review helpful

Classic Chicken and Rice Soup

Reviewed: Jul. 20, 2005
I just boiled my own whole chicken instead of buying a roasted one at the supermarket. That might make a difference in the flavor. I don't know. I used the chicken broth after I boiled the chicken and then strained it and added 3 more cans of canned chicken broth. Make sure you use dried thyme leaves and not ground thyme like I did. I have thyme growing in my flowerbeds, I should have added that instead (oh well). I also added a little tarragon. My boyfriend liked it. I liked it to although we'll be eating chicken soup for days.
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32 users found this review helpful

Mango Cashew Salad

Reviewed: Jan. 28, 2004
Because I love mangos, apples and cashews this makes a not bad side salad. Next time I might just use lime juice instead of vinegar. The vinegar makes the cashews lose their crunch after sitting for awhile.
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32 users found this review helpful

Blackened Tilapia with Secret Hobo Spices

Reviewed: Sep. 16, 2006
My only question is "What were you doing looking through the pockets of a hobo?"...I'm sure there is more to the story, we'd like to hear it. Anyway, this is pretty good. Spicy of course but what would one expect a "blackened" fish to taste like? I didn't get a lot of juices from the pan to pour over the fish. I tried it over bread and rice and I liked it over white rice better. You can taste a lot of paprika, I might adjust that next time.
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29 users found this review helpful

Sweet Potatoes for Two

Reviewed: Feb. 21, 2007
The recipe doesn't state how you should cook the potatoes before you prepare them so I cubed them, coated them in a little olive oil and baked them in a 400 degree oven for about 35 minutes...which made them crispy up to that point. Then I followed the recipe as stated. They were really good...kind of reminded me of the Schwann's sweet potatoes that I love.
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27 users found this review helpful

California Smoothie

Reviewed: Jul. 15, 2005
I added 3 cubes of ice and the juice of one lemon (and the lemon zest...why not? I like things tart). I also used frozen raspberries instead of strawberries. (I guess I changed it a lot). But WOW...this tasted like raspberry sorbet. It was Magnificent!
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23 users found this review helpful

Creamy Vanilla Pudding

Reviewed: Nov. 12, 2006
Normally in a pudding, you add some of the hot liquid to the egg yolk to heat it up and then you slowly add the egg yolk to the hot mixture. This recipe is different in the way that you mix things together and it caused little clumps of egg to be in the pudding. It would have had a nice flavor, otherwise.
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22 users found this review helpful

Dad's Divinity

Reviewed: Feb. 5, 2004
Use 1 cup of syrup instead of 3/4. Also add 1/4 tsp. salt. I wouldn't bother cooking the syrup in two different stages. Just cook the mixture to 250 degrees. Otherwise, I think it gives it more potential for failure. Don't stir the syrup mixture while it's boiling or it can sugar. Add 1 tsp. vanilla or almond extract at the very end. Doing it this way has made some fantastic divinity. Remember, don't make divinity when it's humid outside or it will flop.
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22 users found this review helpful

Potato Ham Bake

Reviewed: Oct. 2, 2007
Easy to prepare although it does take awhile to bake which is ok if you aren't immediately hungry. I didn't think it would have enough liquid at first but it all melts together very well. Used cream of chicken soup instead of cream of mushroom because that's what I had. Used slices of Velveeta which made it very cheesy! I nixed the peas because I don't like them but I think broccoli might be good on this next time I make it.
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21 users found this review helpful

Swedish Pancakes

Reviewed: Jan. 13, 2004
I enjoyed these pancakes. They were kind of flat (are they supposed to be flat? I folded them up like they do at IHOP). They were really good smothered in butter and spinkled with cinnimon and sugar.
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21 users found this review helpful

Old-Fashioned Vanilla Pudding

Reviewed: Nov. 6, 2006
Awesome custard! I only wish it made more! I used mexican vanilla...yummy. It only makes about a cup of pudding but it's very smooth and tasty. So much better than the box! And just the right amount of sweetness.
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16 users found this review helpful

Amy's Lavender Lemonade

Reviewed: May 5, 2007
This is the first time I've ever used culinary lavender in anything. I used a bit less then the recipe called for because lavender is pretty strong. The lemonade had a nice refreshing aftertaste but didn't end up tasting like perfume. I'm not sure if I'd use lavender in my lemonade every time I made it but for a change, it was a pleasant experience. You can also halve the recipe.
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14 users found this review helpful

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