RASHELLY Recipe Reviews (Pg. 1) - Allrecipes.com (1473036)

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Best Brownies

Reviewed: Sep. 24, 2013
Sorry, I won't be making this again... Too cakey (I even used a whisk to mix by hand as other users suggested would help) and the taste was just off too, a bit strong.. I think it calls for too much vanilla. Although, I did not make any other reviewer's many suggestions.
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2 users found this review helpful

Whipped Cream Cake I

Reviewed: Jul. 7, 2012
Think I found my go-to homemade cake recipe! Followed the recipe exactly as listed and it turned out beautifully moist with a good flavor. I doubled this to make a two-tier cake and had enough for two 9" pans and a dozen cupcakes.
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2 users found this review helpful

Zucchini Chocolate Cake

Reviewed: Jun. 26, 2011
Sorry, I just don't understand the 4 and 5 star reviews. The cake has great texture and looks great, but the flavor isn't there. I used chocolate chips (doubled the amount actually to finish up a bag), but not walnuts. I'm going to correct the problem with frosting, yet this sounded like a cake that I didn't have to mess with topping it with anything.
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4 users found this review helpful

Lemon Garlic Hummus

Reviewed: May 16, 2011
First time making humus! I just pureed in the blender (rarely bother getting out the food processor). For the health benefits, I substituted the veggie oil with extra virgan olive oil... read the recommends after making, definately with reduce it to 1/4 (not blaming the recipe creator since that's a substitution though). Needed spicing up, so I added more sea salt and some chili powder. I can see how the flavor combinations could be endless. Thanks for the base recipe!
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2 users found this review helpful

Golden Crescent Rolls

Reviewed: Apr. 24, 2011
I read through several reviews and didn't see this point covered... It's a tasty recipe, but rolling them out to 12 inch circles left my cresent rolls thick - more "roll-like" than the typical cresent consistancy. Next time I'll make them, I think I'll split the dough into 4 balls and roll each of those out to 12 to make them flakier.
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6 users found this review helpful

Dump Bars

Reviewed: Feb. 21, 2011
Big on the Easy, Little on the taste... I followed the recipe exactly, used quality ingredients (Hershey's cocoa & Ghirardelli chocolate chips) and the taste was just bland and the texture "rough" - not a fudgey browny or a cakey one, or anything inbetween... Next time I'll use one of my more time consuming recipes for a great tasting brownie.
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6 users found this review helpful

Krista's Sticky Honey Garlic Wings

Reviewed: Jun. 1, 2010
I used this over chicken breasts. The sauce was good - yet to break its plain sweetness I added onion powder and garlic. That helped a lot.
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3 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Mar. 7, 2010
Disappointed... lemony topping waaaay too thin. I wish I would have read the reviews BEFORE making this. A plea to other AllRecipes.com cooks - please rate recipes based upon how they are originally posted as a 4.5 star recipe should be a 4.5 star recipe. Thanks.
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4 users found this review helpful

Winter Squash Rolls

Reviewed: Oct. 2, 2009
"Num... Num... NUM!" (That is from my one year old.) And I agree! This was the first time ever that I made yeast rise rolls/bread (hate to admit it), yet this recipe worked wonderfully. I swapped the margarine for all butter and they came out perfect. (I only use 100% natural products.) Next time I'll follow another reviewer's suggestion to half the recipe... or likely split it into two 13 X 9 pans and freeze a finished pan for later. It takes a lot of work but is well worth the effort! Thank you for sharing your recipe!
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3 users found this review helpful

Fruit Oatmeal Cookie Bars

Reviewed: Sep. 7, 2009
This recipe was good in regards to general quality and texture. (I doubled it for a 9 x 11 pan.) However, it needed a touch more flavor more than the strawberry preserves that I used. I suppose this would depend upon the specific preserves... Next time I'll add some cinnamon to the recipe and maybe even more brown sugar to the top crunch layer.
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5 users found this review helpful

Polvorones de Canele (Cinnamon Cookies)

Reviewed: Aug. 30, 2009
For those of you (such as me) that haven't had "Polvorones de Canele" before, they are like a tasty cross between shortbread and snickerdoodles. Next time, I'm definately doubling the recipe as it doesn't make many and I'm using more cinnamon (1.5 tsp)in the batter for more flavor. As another reviewer suggested, definately watch the cooking time closely. In my oven, it only takes 12 minutes to perfect doneness.
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4 users found this review helpful

Banana Oat Muffins

Reviewed: Mar. 24, 2009
1 cup mashed banana = 2 regular bananas. I made some alterations to this recipe per other reviewers suggestions and I still think it needed something more. I used half white sugar/half brown sugar, added 1 tsp cinnamon and 1 cup bittersweet chocolate chip. Next time I will add more cinnamon and vanilla. The banana, oatmeal and chocolate chips added good texture variety to the muffins, although I may add walnuts or pecans for more.
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3 users found this review helpful

Aunt Mary's Chocolate Cake

Reviewed: Mar. 24, 2009
To make "sour milk" for this recipe, put 1/2 tsp fresh lemon juice or white distilled vinegar in a 1/2 cup measuring cup and fill with milk. May need to wait ten minutes or so until milk curdles lightly (use before big clumping occures). GREAT chocolate cake recipe!. Easy and delicious!
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7 users found this review helpful

Black Bean and Salsa Soup

Reviewed: Mar. 11, 2009
***Wow*** Where has this recipe been all my life? As others raved - so easy, yet so delicious. The extra spice suggestions were good. I rarely have green onion on hand, so I'll often throw in a small white or yellow onion diced. My family likes some added texture to this soup and I hold a cup or so back of the mixture from the blender. I've also thrown in some pre-cooked brown or white rice - a great way to use up some leftovers and add additional texture.
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3 users found this review helpful

Pineapple Cobbler

Reviewed: Feb. 11, 2009
This may be a good starter recipe for a pineapple cake/cobbler hybrid dessert as the texture and consistency was nice. Yet as is, I can't rate it any higher. The flavor is only intense butter and sweetness. I even followed other users' good suggestions and used half the amount of butter and extra pineapple. If I try it again, I would double or more the pineapple, add vanilla flavoring, cinnamon and maybe even a touch of cloves. Substitution for self-rising flour: If you don't have it you can just use regular flour and add 1 & 1/2 tsp baking soda and 1/2 tsp salt to regular flour.
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23 users found this review helpful

Easy Cheese Ball II

Reviewed: Dec. 22, 2008
Great recipe! I toasted the pecans first (be sure to let them cool) and they gave that extra rich flavor and crunch to the cheeseball. Also, this recipe makes a huge ball and seemed to serve twice as many people as indicated. The next time, I made two medium/large ones and it worked out great.
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4 users found this review helpful

America's Favorite Grilled Cheese Sandwich

Reviewed: Oct. 30, 2008
This is the simplest toasted cheese recipe - and one that I've been following since I was 10!! Occassionally, I would slip bacon and sliced tomato inside or even shaved roast ham or beef. My husband is an odd ball though, a toasted cheese isn't a toasted cheese without a fried egg in it!
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2 users found this review helpful

Devil's Food Sheet Cake

Reviewed: Oct. 29, 2008
This cake came out with good texture - airy and moist, but the flavor was blahhh. Reading other reviews now, I probably should have used additional cocoa as someone suggested. Perhaps exchanging the water with brewed coffee would be a nice touch as well? I'm not giving it a low rating based upon the icing as I personally don't like uncooked confectioner's sugar icing - but I do recommend using another frosting.
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6 users found this review helpful

Hamburger Soup I

Reviewed: Oct. 27, 2008
This is such an easy throw together soup with whatever you have in the pantry! I made mine Fiesta-style. I used a 10 oz. can of diced tomatoes and green chilies (liquid and all), a 6 oz. can tomatoe paste, 1/2 a green pepper and 1/2 a yellow pepper in exchange of the celery. (I still used the corn and carrots for which the recipe called.) Once the majority of the fat cooked off the meat, I browned up the onions with it for more flavor. If you really like spice you could throw taco seasoning in as well. I simmered it all with the top on and it had enough liquid even though I used less tomatoes.
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2 users found this review helpful

Grandma's Onion Rings (Southern Style)

Reviewed: Jun. 12, 2008
Way to go Grandma! My husband loved this recipe - it's like something you'd get at a restaurant. Next time, I think I'll try replacing the white vinegar with natural apple-cider vinegar for extra tang. I don't have much experience with frying and did these in extra-virgin olive oil for a "healthier" version. I was happily surprised that there was no scorching at all with the lower-burning point oil.
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7 users found this review helpful

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