Cheryl Recipe Reviews (Pg. 1) - Allrecipes.com (1592935)

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Gluehwein

Reviewed: Dec. 7, 2003
Excellent. I made this using two tangerines, about 16 cloves, and half a teaspoon of ground cinnamon. The citrus tends to get a bit of pulp into the wine, so strain it before serving if you mind pulp. Also, if you're serving this to people who don't usually drink wine, I recommend using a sweet wine like Shiraz -- I used a (dry) burgundy and even with the sugar, the initial taste was quite tart when the wine was served hot. This keeps well refrigerated -- just warm in the microwave when you want to serve it.
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42 users found this review helpful

Chocolate Frozen Yogurt

Reviewed: Feb. 4, 2006
This was great! The first time I used vanilla yogurt and 3 T. sugar, and 2 T. cornstarch to thicken. I added a shot (1oz) of bourbon, which smoothed things out and added a yummy flavor. The second time, I used plain yogurt and aspartame packets instead of sugar (18 packets = 3/4 c sugar) and it was still delicious. A really good, rich low fat recipe. It benefits from the addition of a spoonful of cocoa powder to enhance the chocolate flavor.
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37 users found this review helpful

Sweet Potato Casserole I

Reviewed: Dec. 11, 2005
A scrumptious, oh-so-easy version of the classic Southern holiday dish. This was a huge hit -- I took it to a potluck and got tons of compliments. The filling was a bit liquidy, so next time I will cut down on the milk and butter. (Please note that you do DRAIN the potatoes after you cook them; I've made this four times now and I'm 2 for 4 on remembering that.)
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30 users found this review helpful

Oatmeal Pancake

Reviewed: Dec. 30, 2005
WOW! A real pancake with more protein than net carbs, almost no fat, and low glycemic index thanks to the oatmeal -- and it still tastes good! Unbelievable. I make this very easy recipe several times a week. To make this pancake light and fluffy/eggy instead of somewhat dense and grainy: I use 1/3 cup cottage cheese, 1/2 cup egg substitute, and 3 packets of artifical sweetener. This time I served the pancake with a thin layer of butter and a bit of maple syrup. Also delicious with reduced-sugar strawberry preserves.
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28 users found this review helpful

Grandpa's Peanut Butter Fudge

Reviewed: Jan. 6, 2007
Oh, wow. This is just about perfect fudge. I poured it into a 7 x 11 pan and it made a ton, enough to make Christmas presents for three people. Everyone loved it. Sweet, creamy, rich, peanut buttery. I used crunchy peanut butter, which I think was a bad decision, as it interrupted the texture in a way I didn't like. Next time, I'll use creamy.
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27 users found this review helpful

Persimmon Pudding

Reviewed: Dec. 20, 2008
This was an extraordinarily delicious recipe. The texture of the pudding does resemble more of a bread pudding, but I found this to be phenomenal and wouldn't change it if I could. I cut back the sugar to 1 1/2 cups and it was still very sweet. It may need extra baking time; wait until it's puffy throughout, has a nice brown color, and a knife comes out clean.
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22 users found this review helpful

Topless Blueberry Pie

Reviewed: Jan. 4, 2006
A good, easy recipe for a pie that's less unhealthy than most, since there's only one crust; top with fat-free Cool Whip to help keep it that way. It was quite sweet, so I think I can cut back the sugar next time. I used frozen blueberries and put them in the pot, still frozen, along with 1/2 cup of water. I dissolved the 3 T of cornstarch in a bit of water and then added it slowly to the blueberries. When it thickened it got VERY thick, but it didn't taste cornstarchy at all.
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19 users found this review helpful

Chinese Almond Cakes

Reviewed: Aug. 14, 2003
Not the most authentic Chinese almond cookie recipe, but they're pretty good and certainly the closest I've found thus far.
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7 users found this review helpful

Date Roll Candy

Reviewed: Dec. 20, 2008
This is decent as written, but it does feel far too sweet (I know it's candy, but still). Changes I wish I had made: chopping the walnuts and dates more coarsely so as to have larger chunks of each, and cutting down the sugar so as to let the dates and nuts take a more prominent role. I'll do that next time, if there is a next time; should result in a more sophisticated end result.
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6 users found this review helpful

Sugar Free Rugelach

Reviewed: Jan. 6, 2007
These were just perfect. I made them for a diabetic, but they were so tasty I made another batch for myself. I used a few packets of Equal in both the dough and the filling. Tips: Adding about a tablespoon of milk to the dough will help it smooth out and hang together better instead of crumbling so much. Also, the dough handles best if refrigerated overnight.
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6 users found this review helpful

Allie's Delicious Macaroni and Cheese

Reviewed: Dec. 21, 2008
Nirvana. As others have done, I used a whole 16oz of macaroni. I omitted the ham. For the cheeses, I used Cabot cheddar, jack, and some Chihuahua (Mexican white melting cheese). I couldn't have asked for better mac and cheese.
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3 users found this review helpful

Authentic Middle Eastern Hummus (Chummus)

Reviewed: Dec. 20, 2008
Yum, yum, YUM! This was absolutely perfect, a faithful version of real hummus. I only wish I'd frozen half (or more), as this does make a HUGE amount. Love this.
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3 users found this review helpful

Chocolate Peanut Butter Fudge

Reviewed: Dec. 20, 2006
There are a lot of great things about this recipe. It's very easy -- if you use a candy thermometer and cook it to 235 degrees. It's also inexpensive (compare this to other fudge recipes that call for chocolate chips and marshmallows). The chocolate peanut butter flavor is a sure crowd-pleaser. If the "rolling boil" part confuses you, you can just ignore it and cook on medium until you reach 235 degrees. On the minus side, it's not quite as peanut buttery, creamy, or smooth as fudge can possibly be. But it's a solid basic recipe.
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3 users found this review helpful

Cinnamon Pear Frozen Yogurt

Reviewed: Feb. 16, 2006
This is really delicious and super easy, but as others have said, it's only good the first day. After that, it freezes solid (despite my addition of an ounce of alcohol as suggested).
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2 users found this review helpful

Tofu Parmigiana

Reviewed: Dec. 17, 2003
Wow! Yum! This is amazing -- I'd never have thought tofu would be suited to this kind of thing, but it's great. I recommend using firm water-packed tub style tofu for the most appropriate texture. I recommend cutting the block of tofu into no more than eight slices (they will be thicker than 1/4") to cut down on the amount of breading and frying you have to do. As others have said, definitely be sure to dredge the tofu in flour and then in egg before coating in the bread crumb mixture if you want your breading to stick. It only takes a little bit of oil in a nonstick pan; you don't need to overdo it.
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2 users found this review helpful

Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Aug. 14, 2003
Excellent -- just like at Mediterranean restaurants. Do make sure you add enough salt, because otherwise it's tasteless; I salted the cooking water and still had to add a good bit more salt to the finished product to give it flavor. I also diced the onion instead of serving it in rings, which helped flavor the finished product and also made it more like what I'm used to in restaurants.
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2 users found this review helpful

Funnel Cakes IV

Reviewed: Aug. 14, 2003
Wow! What a wonderful recipe, and so easy! This was just perfect -- a tiny bit sweet, but not too much. It took about 3 cups of the flour to get the batter to the right consistency. I used an emptied jelly squeeze bottle instead of a funnel and it worked fine, probably easier than a funnel. Don't worry if it doesn't look as pretty when you first swirl the batter as the ones at the fair -- it'll puff up and end up looking beautiful by the time you're done. This recipe does make a LOT of funnel cakes; I made them for a good sized party and still had batter left over.
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2 users found this review helpful

Golden Chocolate Chip Cookies

Reviewed: Mar. 2, 2007
These are absolutely delicious: soft, golden, flavorful. The amount is just right if you're baking for one or two like I am, but I'd double the recipe for a family. These are VERY chocolatey, so if you like the "cookie" part of chocolate chip cookies, you might consider cutting back on the chips. I used a bit more than 1 cup for a doubled recipe and there were enough chips in it for my taste.
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1 user found this review helpful

Mom's Best Peanut Brittle

Reviewed: Dec. 20, 2006
This was not difficult, even though I'd never made candy before. The keys are constant stirring and the use of a candy thermometer. Fair warning: it takes quite a while for the candy to reach 300 degrees, and it's hot work standing over the burner! The incomparably divine smell, though, is completely worth the trouble. Oh, it's also delicious. I thought the specified 1 cup of peanuts was just the right amount.
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Rum or Bourbon Balls

Reviewed: Dec. 15, 2005
Delicious, excellent bourbon ball recipe. I highly recommend using bourbon, as its wonderful notes of vanilla, caramel and oak are perfect in sweets. Be sure you don't crush the nuts too finely or you won't be able to taste them. Also good with pecans. The alcohol is very strong in these, so consider using less, unless you really love your bourbon.
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1 user found this review helpful

Displaying results 1-20 (of 23) reviews
 
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