RPCOOKIE Recipe Reviews (Pg. 1) - Allrecipes.com (1453393)

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Chocolate Cherry Cake III

Reviewed: Dec. 31, 2003
This was indeed a rich, chocolately cake, but it was lacking a little in flavor. I think the problem stemmed from the canned cherry filling. I think next time I will make my own cherry filling. I don't mind cake mixes at all, but I am not a fan of canned pie fillings.
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1 user found this review helpful

Pineapple Upside-Down Cake V

Reviewed: Dec. 31, 2003
This recipe is awesome! I have never ever made a PUD cake before, and it turned out perfectly. Don't be afraid of making it double-stacked, either. It really isn't too difficult, and it looks absolutely stunning! A few tips: Make sure that the pans are well buttered, to only use a butter recipe yellow cake mix, and to only use 9 inch round cake pans (otherwise the pineapple slices don't fit right). I also added a bit of cream to get rid of the cake mix taste. Since I was making this for a Christmas party, I omitted the coconut (too summery), and instead added chopped pecans in the spaces between the pineapple slices. Lastly, If you don't have enough juice leftover, just top off what you have with plain, old, unsweetened pineapple juice. Oh yeah. One last thing ... I also added rum flavored extract to the cake mix.
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4 users found this review helpful

Black Chocolate Cake

Reviewed: Jan. 20, 2005
WOW! This is truly the dark chocolate cake recipe I have been looking for! It is so rich, I didn't even use a frosting, though I bet it would be fantastic with a dark chocolate ganache and some fresh whipped cream. The only changes I made were to use butter instead of shortening, and to melt it in hot coffee instead of plain hot water. The coffee is a decadent little touch that I add to all of my chocolate cakes.
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Black Magic Cake

Reviewed: May 17, 2005
This recipe = FABULOUS!!! I just made it for my sister's birthday. It was dark, rich, and oh so moist! The batter was thin, as noted, but I had absolutely no issues with it rising improperly or falling afterwards. The only change I made was adding 1/2 tsp. of pure almond extract, along with the vanilla extract. I also iced with cream cheese frosting, but seriously, any flavor frosting would taste great on this cake.
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0 users found this review helpful

Roasted Potatoes with Greens

Reviewed: Nov. 10, 2005
YUM! YUM! YUM! I looooved these potatoes! I did microwave my quartered taters first (under a wet paper towel) for a few minutes, just to make sure that they cooked all the way through in the oven without getting dry. One issue I always have with roasted potatoes is the dryness, but these were perfect. These would also be great made with turnip greens instead of spinach. Thanks!
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4 users found this review helpful

Chicken Garlic Pizza

Reviewed: Mar. 7, 2006
Mmmmmm ... So good! I added slices of fresh mozzarella and broccoli florets to mine, too. Fabulous!
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0 users found this review helpful

Chocolate Cherry Drops

Reviewed: Jun. 4, 2006
Fabulous cookies! I made these for a "girls night" and they were a big hit with everyone. The only change I made was to add a cup of chocolate chips to the dough. This recipe could also easily be doubled for a larger gathering. Loved it! Thanks!
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Shrimp and Feta Cheese Pasta

Reviewed: Sep. 11, 2006
Wonderful mix of flavors! I did make a few changes, though. I used fresh oregano and basil, doubled the amount of tomato, and added MUCH more white wine than the original recipe called for (I used at least 1/2 cup of the wine as the base for the sauce, as others said it was dry). I also added a little bit of salt to the sauce. Instead of just shrimp, I used a seafood mix of shrimp, scallops, and squid and tossed it all with spinach linguini. Definitely a keeper!
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129 users found this review helpful

Cranberry Upside-Down Coffee Cake

Reviewed: Oct. 17, 2006
I made this coffee cake this weekend, and it was amazing! Tasty and spectacular looking! The only changes I made were to add 1/2 teaspoon orange oil, the zest from one orange, and orange flavored yogurt instead of sour cream to the batter. That was just because I really like the combo of orange and cranberry. I also added walnuts instead of pecans and used a well-greased 9" cake pan (non-springform). No issues with burning or anything like that, but the sugar did drip, and I forgot to put a cookie sheet under the pan. Don't forget the cookie sheet!
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6 users found this review helpful

Sausage Mushroom Quiche

Reviewed: Oct. 25, 2006
A very good recipe, but I did make a few changes. First off, if you only plan on baking one quiche, cut all of the ingredients in half! I also added a mix of chopped fresh parsley and fresh basil to mine, and put it in a mashed potato crust. I kept the eggs at 3, just because I wanted it to be more "eggy" and I also doubled the cheese, for which I used Swiss. Finally, I used pan-fried veggie sausage (GimmeLean brand) instead of pork sausage and milk topped off with a little half and half. This cuts down on the fat and cholesterol content.
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7 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Jan. 2, 2007
Made these for Christmas and they were fantastic! Very soft and chewy, and perfectly spiced. I rolled them in red and green colored sugar to give them a festive touch. VERY GOOD COOKIES!!!
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4 users found this review helpful

Mock Chopped Liver

Reviewed: Jan. 10, 2007
This recipe made for an easy and elegant appetizer at my last dinner party, and tasted so good with multi-grain crackers! The recipe, as written, made much more than what I really needed for an appetizer, but that was okay because the leftovers make an excellent vegetarian sandwich spread!
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4 users found this review helpful

Roasted Potato Cauliflower Pasta

Reviewed: Jan. 10, 2007
I have to admit, I never made this recipe with the pasta, as instructed. Instead, I made the potato/cauliflower portion as a vegetable side dish for my last dinner party. I honestly cannot say how good it is with penne, but I can say that the potato/cauliflower portion was an excellent side dish! Everyone at the party raved about it, and it also made yummy leftovers.
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12 users found this review helpful

Baked Chicken with Apple Stuffing

Reviewed: Jan. 10, 2007
This is a really good recipe for those of us who love the taste of apples in our stuffing, and I have made it for my holiday dinners for two years now. However, I make it with several changes without which I don't think it would be that good, hence the four stars. First off, instead of using two cups of apple juice, I use one cup of apple juice and one cup of broth. It is still very apple-y with only one cup, so I imagine that it is way too sweet with two (some people may even prefer 1/2 cup of juice and and 1 1/2 cups broth). Next, I use tart Granny Smith apples instead of red delicious. The tartness of the apples is much more suitable for a main dish and works better with the flavors. Lastly, I also add a sauteed onion and some poultry seasoning (sage and thyme) to the stuffing. With these changes, it is an excellent dish! Thanks for the recipe. It was a great starting point for one of my favorite main dishes.
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32 users found this review helpful

Curried Honey Mustard Chicken

Reviewed: Jan. 23, 2007
I made a few changes, like adding two cloves of garlic and paprika along with the other spices. It was a fabulous mix of flavors and so easy to make! I will definitely make this again.
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2 users found this review helpful

Fish Fillets Italiano

Reviewed: Feb. 25, 2007
This was super easy to make and oh so good. I did make a few changes, as suggested by earlier reviewers. I added some Italian seasoning blend, a little extra white wine, and then I cooked the sauce down quite a bit (simmered for at least half an hour). I also used swordfish steaks, which, of course, required some extra cooking time, but came out really moist as the sauce was simmering on medium-low heat. The flavor of the swordfish complemented the sauce nicely. I sprinkled capers on top and served it up with creamy polenta and Tuscan veggies. Very tasty!
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2 users found this review helpful

White Chili with Chicken

Reviewed: Apr. 6, 2007
Unfortunately, this chili is rather lacking in flavor. The only real flavor comes from the cumin, which is unfortunately not one of my favorite spices. Others at the lunch party I took this too liked it a lot, so maybe it is just my dislike of the strong cumin flavor that is the issue. It looks like there are other similar recipes on this website with a greater variety of herbs and spices. Maybe I will try one of those. It is too bad that I didn't like it better, because it is a very healthy dish and easy to make.
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37 users found this review helpful

Lemon Blueberry Drop Scones

Reviewed: Jun. 11, 2007
I just made these scones for a tea party, and they were nothing short of fabulous! This was also a simple and straighforwards recipe. The only change I made was to use a cup of mixed dried fruit instead of blueberries - just my personal preference. Either way, they baked up perfect! They were golden brown and just moist enough to be good enough on their own, but not so much that they lost their "scone-like" quality. The glaze took about 30 seconds to make, and was the prefect finishing touch (a must if you are a lemon lover). I will definitely make these many many MANY times in the future!
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26 users found this review helpful

Smoked Salmon Vodka Cream Sauce

Reviewed: Jun. 21, 2007
Made this last night for dinner with my boyfriend and it was fabulous! Very easy and elegant. Served it over farfalle with sauteed asparagus spears on the side. I added two cloves of garlic and a chopped shallot to the sauce and a bit more onion (red) than called for. To make it healthier (and because I do not like very rich sauces on my pasta) I used half-n-half in place of the heavy cream and Smart Balance Light margarine instead of butter. I did not add any additional salt. I was worried that it would be too salty, but after adding the tomatoes (on the advice of other reviewers, added in the last few minutes of making the sauce) and mixing with the pasta, the saltiness was fine. Will definitely make again! Also, I doubled the sauce except for the salmon (chopped up 4 oz, which was a lot) and it ended up being WAY more than just two of us needed. If you are making it for 2-3 people and are eating normal-sized portions, I would not double the sauce.
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12 users found this review helpful

Fresh Peach Sauce

Reviewed: Jul. 30, 2007
A good sauce to serve with Belgian waffles and whipped cream! I used white grape juice instead of the water and sugar mixture, and added just a touch of Splenda to sweeten it up a tad bit more. I also added fresh mango. My peaches were not very ripe, so I cooked them a long time to soften them up. I think ripe peaches are the better way to go. Thanks for the recipe!
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3 users found this review helpful

Displaying results 1-20 (of 29) reviews
 
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