Sandy Recipe Reviews (Pg. 1) - Allrecipes.com (1490203)

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Whoopie Pies II

Reviewed: Feb. 4, 2014
These little cakes are really good. They are very cakes, have a lot of chocolate flavor and are the perfect texture for whoopie pies. This recipe does make a lot, but that was fine for me. I used a small ice cream-like scoop, probably a tablespoon size and they were the perfect size for my needs. I baked them for 9 minutes and that was perfect, soft and cakey. I took them to a Super Bowl party this past weekend and they were a hit. I did not fill them with the filling from this recipe, instead used a filling from the Martha Stewart website, it was more marshmallow-like, which I liked. I will try the filling from this recipe next time because I had to make two batches of the other filling.
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2 users found this review helpful

Sugar 'n' Spice Nuts

Reviewed: Mar. 10, 2012
This is the best recipe for spiced nuts! I added 1/4-1/2 tsp of cayenne pepper and it was perfect. Forgot the orange peel and don't miss it, I may add that in when I make it next time for comparison. My husband loves these. I baked the nuts about 25-30 minutes and the nuts in the middle of the sheet pan were more gooey (I did stir them at 10 minute intervals). I think I would turn the oven off and let them sit in the oven for about 5 minutes. I used non-stick Reynolds foil and it worked great. Easy to get off even after the nuts had cooled.
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3 users found this review helpful

Ham and Swiss Casserole

Reviewed: Feb. 1, 2010
To those of you who change the recipe by using a cream canned soup, please just submit your recipe rather than tell us you changed it. Some people cannot cook without canned soups.
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15 users found this review helpful

Lisa's Favorite Carne Asada Marinade

Reviewed: Jan. 9, 2010
This is so similar to a fajita marinade from the Food Network. It is wonderful for fajitas. Try it, you will love it. The chipotle is in adobo sauce in a can.
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20 users found this review helpful

Artichoke and Roasted Red Pepper Dip

Reviewed: Dec. 9, 2009
This is an excellent recipe as given.
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3 users found this review helpful

Mojito

Reviewed: Aug. 22, 2009
I did not like this recipe. I prefer to use 5-6 mint leaves, two wedges of lime and regular sugar (simple syrup is also good), muddle until flavors are blended, add ice, rum, and I like to use sparkling water than soda, not as much salt. Great hot weather drink!
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5 users found this review helpful

Melt In Your Mouth Blueberry Cake

Reviewed: Aug. 22, 2009
This cake is moist and very good. I love blueberries and since they are in season, I wanted to try making a fresh blueberry cake. This is the one. I did make a few changes after reading other reviewer's comments. I increased the milk to 1/2 cup, blueberries to 2 cups and added about 3/4 tsp. of lemon zest. It is really delicious, soft, tender crumb and moist.
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3 users found this review helpful

Cavatini II

Reviewed: Aug. 7, 2009
I made this as given only added some lean ground beef and sliced Italian sausages. It was great! My husband and I both loved it. I will be making this again and again.
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2 users found this review helpful

Pepperoncini Beef

Reviewed: Apr. 13, 2009
I think the chuck roast is too fatty for this recipe. I have always made this with any type of butt beef roast, that is the way the recipe was given to me. We love it.
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2 users found this review helpful

Honey Glazed Carrots

Reviewed: Feb. 22, 2009
You can leave out everything except the oil, salt and pepper, and honey butter. Or try putting on butter and brown suger during the last 10-15 minutes and that will give you a great sweet glaze.
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2 users found this review helpful

Fugi Salad

Reviewed: Feb. 21, 2009
This salad has been around for a few years now with napa cabbage instead of regular cabbage. It is MUCH, MUCH better with the napa cabbage.
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4 users found this review helpful

Cold Black Bean Salad

Reviewed: Feb. 3, 2009
I make a salad very similar to this, only it includes corn kernels, green onions and cilantro also. It is also lower fat as it only has lemon or lime juice, no oil.
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10 users found this review helpful

Cream Puffs

Reviewed: Jul. 11, 2008
I have been making cream puffs for 50 years, the pate a choux pastry recipe is the same. Have NEVER had a problem with it. Drying in the oven after it is turned off for about 15 minutes does make them a little crisper. You can use any pastry cream recipe, ice cream, etc. you want to fill them. Be creative. You can also fill them with chicken salad, etc., it is very versatile.
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6 users found this review helpful

Creamy Coconut Cake

Reviewed: Jan. 14, 2008
This cake is to die for! I only use an 8 pz. can of cream of coconut, heat it with the can of condensed milk and pour it on the cake right out of the oven, after poking holes in it, of course. I do let it sit for 5 minutes before putting the holes in it. I use a meat fork. I also toast the coconut before putting it on top of the cake. Be sure to make this the night before, chill in the fridge and add the whipped topping and toasted coconut the next day. Everyone raves about this cake!
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3 users found this review helpful

Vanilla Wafer Cake III

Reviewed: Nov. 22, 2007
This cake is absolutely delicious. I had lost a recipe for a similar cake I used to make, so I was very happy to run onto this recipe. I cut the sugar to 1-1/2 cups and it is perfect. I make a cream cheese frosting, add 1 cup each of pecans and coconut to it and frost the cake. It is always a huge hit and I always have to give out the recipe.
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34 users found this review helpful

Hawaiian Banana Nut Bread

Reviewed: Nov. 22, 2007
This bread is awesome. I made it exactly as the recipe calls for and was not disappointed. I will definitely make again and again. I had several requests for the recipe.
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2 users found this review helpful

Napa Cabbage Salad

Reviewed: Aug. 3, 2004
I have just about had it with people changing the recipes and writing about it in the reviews/ratings. Just make it a new recipe and post it under a new name! This is a great salad! I have been making this salad for several years and always get rave reviews. I have had more requests for this recipe than I can count. I always use 1/4 cup of butter, melt it in a skillet and brown the almonds, sesame seeds and noodles. Increase the noodles to two packages, minus the seasoning package. The noodles are better if you break them up well, I put them in a plastic bag and break them with a rolling pin, just don't pulverize them. Use sliced almonds rather than silvered almonds. The dressing is much better if it is heated and boiled for the 1 minute, it dissolves the sugar. This salad is just not the same without the Napa cabbage. I cut the whole cabbage in half, cut each half three times lengthwise, then slice it across in about 1/2 inch slices. This works well for me. I must stress to let everything cool before mixing with the cabbage. Mix at the last minute before serving because the crunchies will get soggy, as stated in other reviews.
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311 users found this review helpful

Newport Clam Chowder

Reviewed: Jan. 19, 2004
So-so. This recipe needs some salt port and/or bacon, also some celery. Just too bland for me. Also, what's with the dill?
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3 users found this review helpful

Colonial Hot Buttered Rum

Reviewed: Dec. 26, 2003
UPDATE: For those of you who think there is too much butter, you really MUST stir it well before serving into each cup, then add the rum and top with whipping cream and freshly ground nutmeg. There is nothing better! The butter really gives it its rich taste. One more thing, use dark rum. Made this for a party I had on Christmas Eve. Everyone raved. I doubled the recipe and added the rum to cups before topping it with this. The whipping cream and freshly ground nutmeg really made it. I think this has become a new traditional winter drink for us.
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11 users found this review helpful

 
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