Zuperbre Recipe Reviews (Pg. 1) - Allrecipes.com (1515096)

cook's profile

Zuperbre

Reviews

Menus

 
View All Reviews Learn more

Mom's Sweet Potato Bake

Reviewed: Jan. 8, 2008
Served this at Christmas and was asked for the recipe. Even the non-sweet potato eaters were asking for seconds (and thirds). As others did, I cut down on the sugar. Add a little honey (1/4) cup to make this sensational!
Was this review helpful? [ YES ]
1 user found this review helpful

Turkey Brine

Reviewed: Jan. 8, 2008
Excellent!! I roasted my turkey breast down using the Emilie Barnes method--the bird literally fell apart; the best bird yet! I had to brine my 24 pounder in the roaster oven, since the poultry bag (both of them!) ripped apart (talk about messy). I put the insert to the roaster oven on the garage floor (temps in the 20's), covered it well and let it brine; flipped it once, halfway through the brining time. Turkey never tastes the same after it's been brined! This recipe's a definite keeper.
Was this review helpful? [ YES ]
3 users found this review helpful

Slow Cooker Mashed Potatoes

Reviewed: Jan. 8, 2008
The ultimate in convenience coupled with taste--this recipe's a keeper! Hint: Since you're using the slow cooker anyway, cut up the taters and put them into the slow cooker, add the broth, and let them cook themselves. When they're tender, proceed with the rest of the recipe. I made this to feed 32 people (no, it didn't all fit in one slow cooker)--good stuff. I also left out the butter, as the taters were really rich. I froze the leftovers and, re-cooked, they still taste great.
Was this review helpful? [ YES ]
4 users found this review helpful

Tomato Bisque II

Reviewed: Nov. 13, 2007
Excellent! I made this the day before I hosted a luncheon, then reheated the soup in a covered soup pot (as in a ceramic pot with a lid) inside the oven. I think it tasted better the day I served it, since the flavors had 24 hours to blend nicely. Had some soup left over, it freezes well. Used canned tomatoes, but want to try fresh next time.
Was this review helpful? [ YES ]
18 users found this review helpful

Addictive Pumpkin Muffins

Reviewed: Nov. 13, 2007
OK, let me just say: I'm not a fan of pumpkin. I've never really liked anything pumpkin, but this recipe was the cure for that! I tripled this recipe (twice) and had a kitchen overflowing with muffins and breads. Since I was making this recipe for a group of Little Ladies, I omitted the nuts and inserted chocolate chips. Yumdidlyicious! I've only gained 5 pounds from this recipe (I still have some muffins left), I think that earns it five stars!
Was this review helpful? [ YES ]
2 users found this review helpful

Chocolate Ganache

Reviewed: Jun. 3, 2007
Scared of the very word "ganache"? Well, you don't have to be with this recipe! This is THE easiest ganache recipe I've ever used. Since I was out of dark chocolate (which I highly recommend), I had to use semi-sweet chocolate chips--1 cup worth--and threw them into my food processor to save time and energy from chopping. Once they were all chopped up and the whipping cream (didn't have heavy cream, either)was nice and bubbly, I turned the processor on and slowly poured in the whipping cream. Stopped, scraped the sides, mixed it again, took the blade out (chunks of chocolate will stay on the blade, and you don't want the chunks of chocolate falling onto your cake when spreading the mix!), and put the mixture in the fridge for 15 minutes. When the mix was a few notches looser than wiggly jello, I slowly poured the mix over my chocolate truffle cheesecake (which was cooled completely). I had previously run a knife around the cheesecake and loosened the edges from the pan, then all but snapped the spring-form pan back into shape, leaving a slight space for the ganache to drip over the sides of the cake. Let the cheesecake refridgerate overnight and you've got a big hit! Note: after you've poured the ganache over the cake, use your finger to pop any air bubbles, so the finished product has a beautiful complextion. Also, the better the quality of choclate, the better the ganache. Don't go cheap on the choclate if you want a killer ganache!!
Was this review helpful? [ YES ]
905 users found this review helpful

Shudderuppers

Reviewed: Jun. 3, 2007
Okay, so I'll be honest: when I first raed this recipe I thought "what's so great about sugar upon sugar?" Well, let me tell ya, if your taste buds don't dance for this gooey goodness, then you'd better get yourself checked out! Being the healthy person I am, I sandwiched my caramel in between TWO marshmellows, then slid all three fire-kissed items into a bowl to cut down on the mess (by "fire-kissed" I mean that I roasted the items first, just incase you didn't catch that upon first reading). Extra gooey, absolutely delightful. We've definetly started a new family tradition with this little recipe!
Was this review helpful? [ YES ]
7 users found this review helpful

Chocolate Trifle

Reviewed: May 20, 2007
OK, so I didn't think this was great at first, but the taste is definetly in the wait!! I made this 2 days ahead of time, and it tasted just OK on the day I served it. BUT, after sitting for 5 days, this was AWESOME!!! Like others, I just followed the directions on the pudding box and used real whipped cream with vanilla and a tad bit of sugar whipped in. Impressive and easy dessert. I would double this recipe next time and fill the trifle bowl ALL the way up (my Pampered Chef trifle bowl only got 2/3's of the way filled up--which is fine if you don't want seconds!).
Was this review helpful? [ YES ]
3 users found this review helpful

Cream Cheese Mints

Reviewed: May 16, 2007
Quick, easy recipe that impresses people! I just made these for a baby shower--did two double batches: one pink and peppermint, one blue and coconut. With the pink batch I added 1 1/2 to 2 cups less sugar and loaded to goopy pink stuff into my "Easy Accent Decorator" gun and put the star tip on, rolled out some wax paper and "shot" out several pretty mints. With the blue mints I followed the recipe except I did coconut extract...which I think is better than the peppermint. Next batch I'm going to do yellow with some butter rum. This recipe was so easy, my 8 and 9 year old made the blue batch so they could have a stash of mints for their little tea parties.
Was this review helpful? [ YES ]
7 users found this review helpful

All Day Macaroni and Cheese

Reviewed: May 14, 2007
I give this five stars becuase my kids loved it. I have more of a 'gourmet' taste and thought it rather bland...but I didn't make it for me!! I did add extra cheese, say 1 cup more. Talk about an easy recipe to make! Whenever I host a luncheon for my friends, I put this maccaroni on for all the kiddos that will be coming (they get disappointed if I don't make this for them!). I've had several requests for this recipe as well. Works well with whole wheat pasta--just don't let it cook so long it turns to mush!
Was this review helpful? [ YES ]
3 users found this review helpful

Easy Decadent Truffles

Reviewed: May 14, 2007
As for being easy, this was great. I love to make candies and this fit the bill for fast and easy. However, don't do what I did, as I ruined the texture of the truffles by adding the melted chocolate to the cream cheese without letting the chocolate cool down. Thus, the cream cheese decided to curdle a bit and the texture was lost! But, doing a quick roll in nuts is the cure. Very rich recipe, so make the truffles small for better enjoyment!
Was this review helpful? [ YES ]
4 users found this review helpful

Aunt Millie's Broccoli Casserole

Reviewed: May 14, 2007
Definetley a keeper!!! Chopping the broccoli is well worth the effort, as the taste of the fresh broccoli is what makes this dish a step above other broccoli casseroles. I used 1/2 cup more cheese (cheddar) than was called for and twice as many crutons and butter ( what can I say, I like empty calories!) I served this for Mother's Day dinner and had requests for the recipe.
Was this review helpful? [ YES ]
3 users found this review helpful

Double Chocolate Biscotti

Reviewed: May 14, 2007
I thought this was very good, though I preffered the coconut walnut biscotti better (just preference), but thought this recipe was still worth 5 stars. As for texture, sometimes you need to ignore the recipe and go with what feels right. I had to adjust the flour to get the consistency right. If you've never made biscotti before, to form it into a log it should be firm but not crumbly. Yet, it definietly shouldn't stick to your fingers. I preferred to dip this biscotti in chocolate (did both dark and white) to give it an extra sweetness. Tip: Use a ruler to help shape the biscotti: use the flat side of a normal 12 inch ruler and "scrape" the biscotti into shape on a flat (preferably cold) countertop. This way you can tell just how thick and how flat the biscotti is; if that made any sense.
Was this review helpful? [ YES ]
28 users found this review helpful

Coconut Walnut Biscotti

Reviewed: May 14, 2007
Yum! Yum! Using the extract is the key to the taste in this, so don't skip the extract! Some reviews said this was too crumbly (just add some milk to the mix, people!), but mine came out great. I dipped some in white chocolate and others in dark--excellent! Tip: Use a ruler to help shape the biscotti: use the flat side of a normal 12 inch ruler and "scrape" the biscotti into shape on a flat (preferably cold) countertop. This way you can tell just how thick and how flat the biscotti is; if that made any sense.
Was this review helpful? [ YES ]
13 users found this review helpful

Marietta's White Chocolate Macadamia Biscotti

Reviewed: May 14, 2007
Very, very good! Definetly use the liquer, it makes all the difference in the taste! Dipped my biscottis in dark chocolate and drizzled with white. Tip: Use a ruler to help shape the biscotti: use the flat side of a normal 12 inch ruler and "scrape" the biscotti into shape on a flat (preferably cold) countertop. This way you can tell just how thick and how flat the biscotti is; if that made any sense.
Was this review helpful? [ YES ]
37 users found this review helpful

Butter Cream Frosting II

Reviewed: Feb. 3, 2005
This is a great frosting recipe--I will use it from now on when frosting cookies. I just made some Valentin'es cookie and decided to double the frosting recipe--it makes a TON! If you're frosting cookies, you might want to stick with one batch of frosting.
Was this review helpful? [ YES ]
1 user found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States