PUMPKINBIRD Recipe Reviews (Pg. 1) - Allrecipes.com (1592477)

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Three Milk Cake

Reviewed: Jan. 24, 2007
I had Three Milk Cake the first time at a little Mexican Restaurant. It was so good...not too sweet and really moisture. My friend who was half Mexican and he ate the cake with us. He told me the cake was typical. I came home and I really wanted to make the cake, then I found this recipe. But, this recipe nothing resembled the cake we had at the restaurant. I am really disappointed. I will keep looking for one.
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63 users found this review helpful

Peanut Brittle

Reviewed: Mar. 17, 2007
I burned the first time? Waited too long. It kept cooking a little longer even after removing from the heat. Second time worked very well. It's light in a texture. I will add more nuts in next time...maybe half a cup or more. I also added 1 tsp salt to it too. Definitely make this again.
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40 users found this review helpful

Baked Flan

Reviewed: Feb. 6, 2007
It was very sweet and smooth. I just used the typical electric mixer in the bowl. It worked fine. I thought the caramelized sugar would spread a little by tilting the dish after pouring it, but it did not at all. So, you really swill slowly to cover the entire plate evenly. It made the surface to be a little bumpy because I had it so unevenly. I baked in 13 inches tart dish, and it fitted perfectly, but I think I would try baking it in something a little deeper next time. Excellent recipe. ************* I've tried less sweet version by adding one more egg, 1/2 each cup of Heavy Crean and Milk. I liked this better. And, this still fit to my same 13 inch tart dish...
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37 users found this review helpful

Sour Cream Coffee Cake I

Reviewed: Mar. 13, 2008
I have to add a little tip after making this every other week for probably 5 years...Do not sit the butter in the room any more than 15 mins. Butter need to be firm/cold to retain air. I always thought room temperature butter is the best to work with for baking. Please work with cold butter!!! I guarantee the out come would be way better. *********** This is soooo my favorite. I've made this so many times. I like it a little less sweet, so I reduce white sugar to 3/4 cup. I've tried 1/2 cup and it came out a bit dry. And fat free sour cream makes it a bit dry too. So, stick with the regular sour cream. Also, I’ve tried few different baking pans, but I found baking in a 10 inch tube pan makes it the moistest cake. Of course Bundt cake looks pretty, but I take the taste over the looks. Yum. Thank you for the recipe.
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21 users found this review helpful

Salmon Appetizers

Reviewed: Mar. 13, 2008
This is good:-) Thank you for the recipe.
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13 users found this review helpful

Grilled Mustard Potato Salad

Reviewed: Oct. 31, 2011
This is a wonderful recipe. I boiled the potato the night before and pour half of the dressing when it's still hot. Next day, I spread on the baking sheet and finished off the cooking. It was well seasoned to he center of the potato. Not many recipes stay in my cook book, but this is truly a keeper. I use garlic power and some salt, just because that's all I had. Krista, Thank you for sharing!!!
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10 users found this review helpful

Ranch Ham Roll-Ups

Reviewed: Mar. 13, 2008
It's a good finger food, but I am not impressed. Adding other ingredients would probably helps…
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9 users found this review helpful

Firecracker Grilled Alaska Salmon

Reviewed: Feb. 6, 2007
I've been making this so many times. It has been my favorite salmon recipe. It is sooooooooo good. I've used rice vinegar instead few times, but each time came out perfectly. I would not grill salmon any differently. A+++
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9 users found this review helpful

Tiramisu II

Reviewed: Sep. 22, 2006
I love Tiramisu and this is my favorite. I've used this recipe several times already, and every time comes out wonderfully.I double up the espresso and rum. Driggle the coffee mixture over the dry lady fingers. I use as much cocoa power to cover the entire surface, which is probably more than 1 Tbs. One time I put a cover while refregilating, and the cocoa power got too wet. I guess I did not wait the egg mixture to cool down long enough. Taste the same, but it did not look as good. I would leave the cover off for the first few hours.
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6 users found this review helpful

Napa Cabbage Salad

Reviewed: May 22, 2009
I love this salad. It's not necessary the healthiest salad, but it's so good and really filling. So, just because of the guilty factor I modify a bit. Reduce the oil to 1/2 cup for the dressing and 1/4 cup butter, which I am thinking that could reduce to bit more the next time. I cut up all the nappa and green onion and put it in the tappa wear. Then, just take as much as you eat on the plate + sprinkle crunchies +dressing. It get soggy quickly, so this works the best. I even add some canned mandarin oranges on the top. It add some colors and works out wonderfully. One more adjustment would be using rice vinegar instead of cider vinegar. To me it gives better tanginess rather than extra sweetness from the vinegar. Thank you so very much for sharing this recipe.
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4 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Nov. 16, 2011
I don't like frosting. I always scrape off the frosting from any kind of cakes. But, I was assigned to make cupcakes for kids’ birthday. Kids won’t eat cakes without frosting right? I am so glad I found this recipe. OMG. This is so good I can just eat out of bowl. From my anti-frosting standard, this is not a frosting!!! This is a perfect combination of the fluffiness of the heavy cream and creaminess of the cream cheese. Very light tasting. Make sure to whip up the heavy cream over ice. I used 3/4 cups sugar just because I like it less sweet. I whipped up the heavy cream until it gets a soft peak. I was worry that it will turn in a butter. It was still a little soft side. But, once I mixed it up with the cream cheese mixing, it all came together to the very nice consistency. It is the best “stuff “to put over my cake. Totally recommended.
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3 users found this review helpful

Lana's Sweet and Sour Meatballs

Reviewed: Nov. 30, 2009
This dish has a very good flavor. It reminded me a Japanese dish my mom used to make with deep fried pork. Meat ball was a better idea and easier to make. Only the problem was not enough sauce. I double the sauce by using grape fruits juice just because it was only available. I would have used orange juice. I am pretty sure it would have worked fine or even better? So, if you don't have any extra pineapple juice on hand, it is a little tip for you? Since I made extra sauce, I added some onions and cooked with bell peppers and carrots. Overall it' a very good recipe. Thank you for sharing.
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3 users found this review helpful

Enchilada Casserole III

Reviewed: Nov. 16, 2009
My husband and I liked it very much. And, I don't even like Enchilada. I used a can of enchilada sauce instead of the powder stuff and tomato paste & water. (I cannot even find the enchilada sauce mix)-so I don't know which is better??? I added chopped onions and bell peppers along with additional seasoning such as salt and chille power. This is a very good easy recipe. Thank you for shareing.
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2 users found this review helpful

Barbeque Beef Casserole

Reviewed: Nov. 16, 2009
I should have read other reviews before I make this. It was a great idea, but need to modify few things to my taste. 1. way way too much corn bread. I would only used one box next time. 2. need some spices. black peper and jalapeno pepper would probably help. 3. more BBQ sauce. increase to about 1 cup. I am even thinking making mashd potato to lay at the bottom of the pan. I will have to update the outcome after I do this.-Update: I've just made some cheesy mashed potato on the side and eat it with. It provide some saltiness and moisture. To me it worked much better. I will do the mashed potato layer next time I will make for sure:-)
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1 user found this review helpful

Best Brownies

Reviewed: Feb. 10, 2009
This is the BEST ever brownies. I love the all aspect of this recipe being so easy, handy ingredients and texture which is moist and right between cake and fudge. I always double the recipe and bake it in the 9x13 casserole dish, that works perfect for me. I’ve been baking this years now and I’ve tried adjusting few things over and over. I like it bit less sweet, so I reduce the white sugar to be 1+1/2 cup instead 2 cups. I don’t even do the icing any more, yet it’s still plenty sweet to me. I also used half of the flour for whole wheat. I’ve done with 100% white whole wheat (King Arthur’s), it was very good too. But, it got too much nut like crunchiness to the texture, which was okay, but I decided I like it less. This is just a great recipe. Thank you so much for sharing.
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1 user found this review helpful

Grandma Johnson's Scones

Reviewed: Jan. 23, 2006
It was very good, but we don’t usually keep sour cream home. So, that made it a little inconvenient. My old recipe uses less butter and sugar, but still turns out as good. My husband and I could not tell much difference besides being sweeter. I think I will stick to my old recipe. Thank you for sharing though
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1 user found this review helpful

 
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