My4NonBlondes Recipe Reviews (Pg. 1) - Allrecipes.com (1581332)

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Classic Tiramisu

Reviewed: Jul. 25, 2003
I too, had difficulty finding frozen ladyfingers, and after trekking to three different grocery stores, I gave up and followed the suggestion of another reviewer and made my own using a recipe here on allrecipes. It was so easy! And it had to be ten times cheaper. The end result was spectacular, and so pretty! I got rave reviews from everyone at our party, and no one could believe I actually made it. I would highly recommend this recipe if you are looking for an elegant and deceptively simple dessert. A+
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3 users found this review helpful

Coconut Cake III

Reviewed: Dec. 14, 2003
This is my favorite birthday cake. I omitted the nuts as I didn't have any, but they were missed, so be sure to make this one as directed. A+++
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1 user found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 14, 2003
Fantastic. Absolutely the best fudge I have ever made, and possibly the best I have ever tried. Perfect for holiday gift baskets!
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2 users found this review helpful

Catherine's Sirloin Tip Roast

Reviewed: Oct. 13, 2003
I think the hour and twenty minutes is a tad too long to cook this roast. It came out tough and chewy, a big disappointment for a $20 cut of meat. However, I tried to salvage it by turning it into french dip. I sliced it thinly and simmered it in swanson's beef broth with onion on low for about two hours. It definitely made the best french dip ever! So five stars for this recipe, even though I had to tweak it.
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61 users found this review helpful

Amish White Bread

Reviewed: Sep. 21, 2003
This recipe reminds me of childhood. I can't remember how many times I came home from school on a rainy Oregon day to warm loaves of homemade bread. I've given yeast bread a few half-hearted attempts over the years, but haven't had much success. My bread turns out heavy and flat with a tough bottom crust. I had pretty much given up hope when I decided to try this recipe. I did misread the recipe, using 1 1/2 tsp (One yeast packet) but I didn't even realize it until the bread was done, and it had baked up light, fluffy and fabulous anyway. I thought it a bit odd that others said they would use a loaf of bread for a gift, but after making this I can't wait to do the same. Thank you, Peg, for making me a bread maker, and for the lovely reminders of more carefree days!
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3 users found this review helpful

Saucy Chicken Cordon Bleu

Reviewed: Sep. 20, 2003
I'm giving this recipe a 5 star rating because it makes an absolutely beautiful presentation, it's easy, and the breading rocks. The sauce I wasn't overly impressed with, however. After all the raves and standing ovations other reviewers wrote about, I was a tad disappointed. The flavor is okay, but not overly savory, and it's so rich we could hardly finish our servings. I will absolutely use the breading again, but the sauce I won't make again. I'm glad I tried the recipe though, thanks for sharing!
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2 users found this review helpful

Egg Noodles

Reviewed: Sep. 19, 2003
These were truly excellent. Made exactly as the recipe indicates, and I rolled and cut them by hand. Let them dry overnight and added them to homemade chicken noodle soup from scratch. I even think they're as good as my mother's and her noodles are famous in our family!
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5 users found this review helpful

Chocolate Covered Strawberries

Reviewed: Sep. 6, 2003
Wonderful recipe, everyone at our party was so impressed! Simple and elegant, would be pretty drizzled with a little white chocolate.
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5 users found this review helpful

Tasty Tuna Burgers

Reviewed: Sep. 6, 2003
We went off bread (for about ten minutes-haha) and I made these tasty patties without the bun, and they are truly wonderful. Great flavor, much better than any mix, and easy as pie to prepare. Super recipe!
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2 users found this review helpful

Golden Rum Cake

Reviewed: Sep. 6, 2003
This is our family's designated "special occasion" cake. I love holidays just for this cake! Make exactly as the recipe states, no additions, leave nothing out. I have to give it all away or I'll eat the whole thing myself!
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3 users found this review helpful

Asian Roll Lettuce Wrap

Reviewed: Sep. 6, 2003
These are great, but the raw garlic is a bit much. I would suggest oven roasting the garlic, then adding it to the dipping sauce. Other than that, two thumbs up!
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9 users found this review helpful

Apple Shortbread Pie

Reviewed: Sep. 6, 2003
I fixed this for hubby's potluck to go with the Irish chicken & dumplings recipe here on allrecipes, and I have to say, I had a hard time letting it go out the door! The shortbread is fantastic, and the golden delicious apples are a nice change from my usual granny smiths. Wonderful flavor and aroma, all though the apples were really juicy, and the pie was a bit watery. Maybe tossing the apples with a bit of flour along with the brown sugar/cinnamon/nutmeg combo would help? Highly recommend for a very simple apple pie, without the hassle of rolling out dough!
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17 users found this review helpful

Curried Honey Mustard Chicken

Reviewed: Aug. 28, 2003
Hubby practically licks his plate every time I make this! I usually use skinless chicken thighs because they're more moist. Makes a great dish with saffron rice, but be careful, and don't use white linens because it stains! The flavor is excellent, this will be a recipe we make for years!
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2 users found this review helpful

Amusement Park Cornbread

Reviewed: Aug. 28, 2003
Oh gosh this is good! Used my kitchenaid for ease, and baked in a deep dish pie plate for about 45 minutes. I also added half a can of drained corn, it adds great texture. Made 8 huge portions. My new cornbread recipe, and so much cheaper (and better for you) than the mixes!
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2 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Aug. 28, 2003
I'm always looking for dinners that don't require the use of the oven--not very energy efficient in the Arizona summer. The roast itself was a little dry, I think maybe because it's not seared first, or possibly because I used a roast half the size of the one recommended (the two of us can't eat six lbs of red meat), but the gravy is sensational. I think next time I'll sear the meat first to lock in the juices, and add the wine/broth mixture as previously suggested, and add some fresh sliced mushrooms. I also had to thicken up the gravy with cornstarch, but for as simple as this is, it is truly a keeper. So nice to run errands all day and come home to dinner all ready!
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4 users found this review helpful

Blueberry Cream Muffins

Reviewed: Aug. 20, 2003
These look like bakery muffins, they're beautiful! I halved the recipe to make only a dozen, and I think I used more than a cup of sour cream, just kind of eyeballed it. I also had a whole pint of blueberries, so I dumped the whole thing in there, and it make a dozen large muffins that were as pretty as they were tasty. I will use this recipe often!
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3 users found this review helpful

Easy Apple Coffee Cake

Reviewed: Aug. 20, 2003
I made this for a work function (not mine, the hubby's...that work stuff is for the birds :-) And it looked sensational. I used granny smith apples, and they were fairly large, so by the time I sliced up 4 it looked like more than enough, so 4 is what I used. Other than that I followed the recipe exactly minus the pudding mix, as the cake mix was "double pudding" and I heeded the warnings about soggy cake. I did manage to sneak a taste where it wouldn't be noticed, and it was excellent, tangy, soft, and moist. The perfect companion for a good cup of coffee!
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Egg and Sausage Casserole

Reviewed: Aug. 20, 2003
I used an extra two eggs, and about 1/3 cup of milk to the mixture to make it fluffier. Forgot the oregano-oops....but my sausage was made with sage, so hopefully that'll make up for it. It did puff up with the extra eggs and the milk, probably could have used even more milk but I didn't want to risk a soggy crust. Fantastic! Thanks!
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1 user found this review helpful

Scones

Reviewed: Aug. 20, 2003
Oh....My....Gosh! These are so yummy, I just wish they weren't all fat :-( I guess that's why they're so great though, huh? I added cinnamon and orange juice with a little orange zest, and they came out wonderful. I was a little worried about the reviewers that stated 5 tsp of baking powder was too much, and I surely do value my tooth enamel, so I compromised with 4 tbs, and followed yet anothers suggestion to add the egg to the measuring cup and then enough liquids to make 1 cup. It ended up being about 1/3 c of orange juice and 1/2 c of milk. The dough was a little sticky, but if you knead gently and use a little extra flour on your hands they come out just fine. Made 16 scone sized scones, not sure how big the submitter likes her scones, but 8 would be mighty big, like a big scone muffin. I will make these again and again! Thanks!
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8 users found this review helpful

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