MAMALEIGH Recipe Reviews (Pg. 7) - Allrecipes.com (1548573)

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Speedy Ice Cream

Reviewed: Jun. 1, 2008
Five stars! I made this with my Sunday school class of 7 to 9 year-olds. They loved that they could help make the ice cream, and they really loved eating it! This ice cream had a nice, soft texture and really did taste great. My kids and I are about to make it again at home. We may experimentwith different flavorings and mix-ins. I'm thinking of adding crushed Oreos to the ice cream. Definitely give this recipe a try!
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Grandpa's Classic Coney Sauce

Reviewed: May 30, 2008
This is a great Coney sauce! My family prefers this slightly sweet sauce to traditional chili. I didn't have time to use my slow cooker, so I just cooked it on the stove. I added a little chili powder and some extra water. I'll definitely use my hand blender to get a better texture next time. I was looking for the perfect recipe for my son's birthday cookout, and I think I found it! If you're looking for hot dog chili, try the Heavenly Hotdog Sauce recipe on this site. If you want Coney sauce, this is the recipe for you!
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2 users found this review helpful

Gooey Bars

Reviewed: May 29, 2008
I made this recipe around the kids' bedtime last night, and half of the bars were already gone when I left for work this morning. I have made these as written and have also used a recipe that is identical except for the addition of a stick of melted butter to the top layer. Both are very good. The recipe with the extra butter is obviously less healthy, but the extra butter makes for a fluffier top layer. The one recommendation that I would make is that you can get away with reducing the amount of powdered sugar. I've never used more than 3 cups, and sometimes use less than that. You can get away with granulated sugar if that's all you have on hand. I also use my stand mixer to beat the crust mixture for 2 minutes at medium speed. My crust has a better texture when I do that. I found the crust to be a little bit dry when I just mixed it by hand. Okay, so I had more than one suggestion! One last thing - I had to extend my baking time to 45 minutes.
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Pretzel Turtles

Reviewed: May 28, 2008
I have made these many times for holidays and bake sales. They are always a hit and are very impressive even though they are super easy to make. I double the recipe for holiday trays.
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Strawberry Angel Food Dessert

Reviewed: May 28, 2008
This recipe is easy to make and very versatile. It always gets lots of compliments when served in a trifle bowl. If you take this dessert to a potluck, don't expect any leftovers! They will lick the bowl clean. Now for the changes... I use 2 pounds of strawberries. I fold about 2/3 of them into the glaze and use the remainder to garnish the top. Storebought glaze is a great timesaver, but I make my own when I have time. There are many different ways to make glaze. Most often, I use a 3 oz. box of strawberry gelatin, 4 to 5 tablespoons of cornstarch, a cup of sugar, and 2 cups of boiling water. Cook until thickened and let cool and you're ready to go! I use the larger, 12 oz container of whipped topping. I only used one 8-oz package of cream cheese the first time around because I only had one on hand. It turned out fine, so I've never added more than 8 oz of cream cheese. I also sweeten the whipped topping to taste, as a cup of sugar seem like too much for my family's taste. I have always used storebought angel food cake but I'd like to try it with white cake from a mix. My favorite thing about this recipe is that it is so versatile. Blueberries, raspberries, and peaches would be great with the appropriate glazes. A blueberry/strawberry combo would be great for the 4th of July!
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221 users found this review helpful

Neiman Marcus Cake II

Reviewed: May 28, 2008
My husband and kids absolutely loved these rich and chewy bars, and they couldn't be easier to prepare! Don't be afraid to try different flavors of cake mix. I only had chocolate cake mix on hand, and it turned out great. I made a couple of other changes. I only used 1 egg in the cake layer and I added a teaspoon of vanilla to the cream cheese layer. I reduced the confectioner's sugar to 3 cups and will probably use even less next time. I love sweets and rarely complain of anything bing overly sweet, but the top layer tasted like pure powdered sugar to me. These treats are known as "gooey bars" around my house. I'l definitely make these again!
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Heavenly Hot Dog Sauce

Reviewed: May 22, 2008
I'd never made hot dog chili before, so this recipe looked like a good place to start. The results were great, so I don't plan to going back to canned chili any time soon! I didn't have tomato sauce, so I used tomato paste with a little extra water. I also sauted onions along with the ground beef. Green peppers would also be a nice addition, but my kids are too picky for that. I reduced the chili powder by a third, and wish I'd added even less. The sugar added a subtle sweetness, which was really nice. I will make this recipe again, but I will reduce the chili powder and add a little garlic powder to suit my family's taste.
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1 user found this review helpful

Shepherd's Pie VI

Reviewed: May 18, 2008
This was okay, but it's pretty bland. I used brown gravy and Worcestershire sauce as recommended by other reviewers. I'll probably add more seasoning next time around. I used matchstick carrots and would recommend adding more vegetables, such as corn or peas. I didn't add any extra veggies due to picky eaters at my house. The potatoes definitely need more seasoning, and I couldn't really taste the cheese. This is a good basic recipe that is easily modified to the suit individual tastes.
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Photo by MAMALEIGH

Red Velvet Cake I

Reviewed: Apr. 28, 2008
My daughter requested a red velvet cake for her birthday. She didn't want cream cheese frosting, so I'm glad I found this recipe. This was my first red velvet cake, and I was very pleased with the results. There were no leftovers! I followed the suggestions of other reviewers and substituted 1 cup of oil for the shortening, increased the sugat to a total of two cups, and used a total of 5 Tbsp. cocoa powder. I also used a 1 oz jar of Wilton no-taste red coloring paste in place of the 2 oz of red food coloring. I baked the cake for the time specified in the recipe. The edges seemed a bit crisp, but the cake softened up nicely after it was frosted. I doubled the frosting because I always seem to run out, but I had a lot left over. I was glad I had extra, though, because I had to fill in the middle of the bottom layer, which fell after I turned it out of the pan. I'm not sure why that happened, but it was all okay in the long run. I gave this recipe four stars because I made so many modifications. With the changes, this will be my "go to" recipe for red velvet cake. Thanks!
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Photo by MAMALEIGH

Costas French Market Doughnuts (Beignets)

Reviewed: Mar. 30, 2008
My son saw the Cafe Du Monde on TV and asked if we could make French market doughnuts at home. As usual, we found the perfect recipe on this site. I had lots of help from my two boys. They especially enjoyed using the sifter to dust the beignets with powdered sugar. I think I'll add some vanilla next time. We'd never tried beignets before, but we all agreed that they taste verymuch like funnel cake. We will probably make these again sometime.
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Easter Egg Nests

Reviewed: Mar. 26, 2008
I made this recipe because the nestsare really cute and I thought my kids would enjoy helping. I really didn't expect them to taste very good, so I was pleasantly surprised to find that they are actually quite good. Yes, they're very sweet, but that should surprise anyone. I filled them with three Cadbury's candy-coated chocolate eggs per nest. They looked even better than expected. Everyone was impressed with the results. The candies come together quickly and are a snap to prepare. This recipe may become part of an Easter tradition.
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Peanut Butter Balls II

Reviewed: Mar. 26, 2008
The absolute BEST peanut butter ball recipe I've tried. My kids and I used this recipe to make peanut butter eggs for Easter. They turned out really well. The texture was perfect and the taste was out of this world! The graham cracker crumbs are the secret ingredient, I think. My mother thought these were the best. Candy-making can be intimidating, but this recipe is so simple and yields delicious results. They disappear quickly, so consider doubling the recipe. I will use this recipe every year for Christmas, and whenever else I can find an excuse to make them!
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22 users found this review helpful

Southern Potato Salad

Reviewed: Mar. 26, 2008
This was okay, but I doubt I'll make it again. I tried this recipe when I was unable to find my beloved no-fail recipe. I served it chilled, as folks in my neck of the woods would never dream of eating warm potato salad. I added a little vinegar and sugar and I thought it tasted great. My husband even commented that it had a little "zip" to it. So, we were surprised that it seemed to lose a great deal of flavor overnight. I totally forgot to add extra salt. Take it from me - it's not good to forget the salt. It was a little bland because I forgot the salt, but that's my fault. I still gave it four stars because it's a good place to start. With a little experimentation, it can be adapted to appeal to individual tastes.
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Broccoli-Cauliflower Salad

Reviewed: Mar. 21, 2008
This is one version of an old standby for me.I always bring home an empty dish when I take thi to a potluck. I tend to use all broccoli instead of cauliflower, but it's great either way. I have never added the eggs due to picky eaters at my house. I've also added raisins or dried cranberries and sunflower seeds with good results. All in all, this is a versatile recipe that is a real crowd-pleaser.
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Sunflower Strawberry Salad

Reviewed: Mar. 21, 2008
Super easy and delicious, too! I made this as part of a meal for a friend recovering from surgery. I did not add the celery, but it probably would have added a nice crunch. I didn't have sunflower seeds, either, so I used pecans. I saved a little for my daughter to try and she loved it. This will be my "go to" fruit salad from now on.
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Easy Bunny Cake

Reviewed: Mar. 21, 2008
This is super easy and sooo cute! I have fond memories of making this cake as a child, and now my three kids enjoy making it. We don't use the coconut because the kids don't care for it. They love to decorate the cake with tubes of colored icing. This makes a great Easter tradition.
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1 user found this review helpful

Chocolate Peppermint Candies

Reviewed: Mar. 3, 2008
What a simple yet impressive holiday recipe. I tinted the filling green for Christmas, and I'll try pastels for Easter. Be careful not too add to much sugar or they will be a little dry.
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4 users found this review helpful

Country Corn Bread

Reviewed: Mar. 3, 2008
My 10 year-old son made this recipe. It was easy and turned out pretty well, though it was a little crumbly. We'll add more sugar next time to suit our family's taste. Overall, it's a very simple recipe that turns out pretty well. Not my favorite corn bread, but it'll do in a pinch. We'll make it again in the future.
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7 users found this review helpful

Carrot Cake III

Reviewed: Mar. 3, 2008
I made this cake for my mother's birthday. It was my first homemade carrot cake. It was much lighter than other carrot cakes I've tried - not heavy at all. I thought the cake was good, but I wish I had made it a day ahead. Spice cakes always taste better the next day, in my opinion. It could have been a bit more moist, but that may have been a result of substituting applesauce for half of the oil. I've made this substitution with other cake recipes without any problem, though. I may try a little crushed pineapple (drained) next time to add a little moistness. The best part of the cake was the delicious cream cheese icing. It was the perfect consistency - cream without being too thin. I'll make this cake again, and I think I've found my "go to" recipe for cream cheese frosting!
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Vegetable Pizza I

Reviewed: Mar. 3, 2008
I've made this several times for parties, and it is always a hit. It's easy to vary the vegetables according to your tastes, and it's a timesaver in that you can make it a day ahead. Even my kids will eat their veggies when I make this dish. Fat free cream cheese and reduced fat crescent rolls work well in this recipe. I've also substituted fat free sour cream for the mayo with great results.
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2 users found this review helpful

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