Morena Recipe Reviews (Pg. 1) - Allrecipes.com (1605005)

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Orange Cream Cake I

Reviewed: Dec. 9, 2001
It's not often I say this, but... This cake was absolutely vile. I have no idea how it got a five-star rating. I heeded the "too sweet" comments and used home-whipped cream instead of the topping, and I still couldn't choke it down. In the words of my six-year-old son, "This tastes like medicine!" The problem here is that we're not used to such obviously artificial flavors, so I think next time I'll stick to making a nice traditional orange syrup cake, and serve it with thick or clotted cream.
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21 users found this review helpful

Bible Cake

Reviewed: Dec. 11, 2001
I enjoyed this recipe, but here are a few caveats: Fern must have made a typo, because 1 cup milk is nowhere near enough liquid to moisten the ingredients. I followed the suggestion of the previous reviewer and added 3 eggs, and there were STILL pockets of dry flour! I think all in all, I used 3 eggs, and 2 1/4 cups milk. Because of the lack of fat, this cake would not keep that well without drying out (it's interesting, because other scripture cakes have oil added). To increase keeping qualities, I'd reduce amount of sugar to 1 cup, and add 1 cup honey. I added ½ cup chopped dates (Deut. 34:3), and grated zest of 2 oranges (Deut. 33:14). Some additional scriptural refs: the raisin reference in the recipe is incorrect, it is actually 1 Samuel 30:12. I also prefer the salt ref of Job 6:6, and for the baking soda, the best ref is 1 Cor. 5:6 (although if you're Jewish you'll have to find another one!).
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51 users found this review helpful

Food For The Gods II

Reviewed: Dec. 11, 2001
Omigosh. This cake is superb! I used fresh dates which were lovely and sticky when pureed, and the cake perfumed the house beautifully when baking. We had this warm with cream; a bit of caramel sauce (butter, brown sugar, cream) on the side would have gone well too.
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18 users found this review helpful

Fabulously Sweet Pear Cake

Reviewed: Dec. 11, 2001
This was a beautiful cake, which we enjoyed both warm with cream, and cold with tea. I disagree that it is bland: all that it needs is beautiful, perfumed ripe pears. If you have those, then spices aren't necessary. Make it, and enjoy it!
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17 users found this review helpful

Fava Bean Breakfast Spread

Reviewed: Dec. 11, 2001
YUMMY! Really unusual, delicious any time of the day. I used home-cooked beans, plus some of their cooking liquid.
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19 users found this review helpful

Mock Tuna Salad

Reviewed: Dec. 11, 2001
This was absolutely yummy! I agree that it's nothing like tuna. It's delicious in its own right. I made it for a party to have with crackers and pita bread and everyone raved about it and asked for the recipe.
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3 users found this review helpful

Creamy Coconut Cake

Reviewed: Dec. 22, 2001
While the flavours of this cake were superb, I was disappointed in that the liquid settled straight to the bottom. I was hoping they would permeate the cake with coconutty gooeyness. For this to happen, I think I'd probably need a lighter, sponge-like cake, or thinner liquid mixture (using coconut milk rather than coconut cream for example). Still, everyone enjoyed it. The perfect foil for this cake was one of Jamie Oliver's recipes: thinly sliced fresh pineapple, topped with mint sugar (ie. mint and sugar pounded together with mortar and pestle).
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6 users found this review helpful

Food for the Gods

Reviewed: Dec. 22, 2001
Nowhere near as good as Food for the Gods II. This one is too rich for me.
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6 users found this review helpful

Saltine Toffee Cookies

Reviewed: Dec. 27, 2001
Oh my! This stuff was so, so good! I made it for Christmas gifts and everyone raved. So addictive that appointments with dentist, cardiologist and dietitian are recommended after the inevitable binge!
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1 user found this review helpful

Almond Buttercrunch Candy I

Reviewed: Dec. 27, 2001
Wow, Janis! What a great recipe! Absolutely delicious, and addictive. Coupled with the recipe for Saltine Toffee Cookies from AllRecipes, it made very decadent Christmas gifts. My sugar thermometer went kaput, and I had to guesstimate temperature, and I think I overcooked the mixture because it didn't end up crisp as I expected it to. No matter - it was still superb. One idea which would make it even more to my taste would be to roast the almonds first. I reckon the smokiness of the roasted almonds would add complexity to this, as well as cut some of the sweetness. Thanks for this, it's become an instant classic at my place.
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10 users found this review helpful

BLT Dip

Reviewed: Dec. 29, 2001
This was a most peculiar recipe in that it tasted like nothing particularly special... but then when we started eating it, found we couldn't stop! Not much point in serving this with crackers, I reckon. Good crusty bread or toast is the way to go. Unlike other reviewers, I found this kept quite well, and made a great sandwich filling the next day.
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3 users found this review helpful

Chili I

Reviewed: Feb. 1, 2002
This is a most superb recipe! I heeded other reviewers' comments and cut down the sugar, and it was just right. I also use stout instead of beer, and home-cooked black beans, and THEN the big secret! Stick it in the crockpot to cook all day! The flavours are full and complex, and the colour is amazing. People go through vast amounts of this, and it's adaptable, too. Purists can leave it as is, but it can be padded out with bell peppers and corn, or served on a nice fluffy mound of Arroz Blanco.
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1 user found this review helpful

Hot Jezebel

Reviewed: Feb. 1, 2002
This hot Jezebel wasn't hot enough for me, so we increased all the hot stuff! And I also used some homemade Apricot Chili Jam I just happened to have in the pantry. It was yummy, and it disappeared, so then I had to refill the dip plate.
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1 user found this review helpful

Hoagie Dip

Reviewed: Feb. 1, 2002
This was like no dip I ever made - more like a salad - but it was disappeared right off the table. None of us had ever had a Hoagie before, but we agreed it was yummy! With no access to American cheese, I used a combination of grated cheddar (the real stuff, not that yellow gunk) and Parmesan. Also, for easy mixing and dipping, the lettuce needs to be VERY finely shredded. And the shreds can't be too long, either, so a bit of choping after shredding is advisable.
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4 users found this review helpful

Old Fashioned Scalloped Tomatoes

Reviewed: Feb. 1, 2002
This is a great recipe, but I took it as a basic one, for me to fiddle with as I like. Dried parsley for me is akin to hay in flavour, so for me, fresh herbs from the garden (mixed in with the tomatoes) are a must. I have also made this not just with crushed crackers, but also diced French bread, and stuffing mix, and different cheeses. I have stopped draining the tomatoes, too, and just add a little more saltines or whatever. It is a great side dish to ANYTHING, and we love to make a meal of this with just some poached eggs and toast. My youngest calls it "lasagna", and leftovers are good on toast for breakfast the next day.
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19 users found this review helpful

Oreo™ Cookie Bark

Reviewed: Feb. 10, 2002
Delicious, and dead easy. You can make it while half asleep! (Speaking from experience here, given my Christmas cooking marathons.) Don't crush up cookies too fine, though, or the overall colour will be a little weird.
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20 users found this review helpful

Greek Potato Stew

Reviewed: Apr. 10, 2002
This was unbelievably simple, unbelievably good. Gutsy flavour - my kind of food. The best extra virgin olive oil is absolutely necessary here. Although I could easily make a meal of this with salad and flat bread, I had extra kids in the house and so coupled it with Zucchini Patties and some pilaf. Everyone ate everything! Make sure you have plenty of good bread on the table to mop up the delicious juices.
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18 users found this review helpful

Baked Spinach

Reviewed: Apr. 10, 2002
A very easy alternative to creamed spinach. No sauce to make! But it definitely needs nutmeg, and most certainly needs more liquid, because the top layers dry out way too much. I'd increase the milk to 2 cups, use four eggs, and a little extra flour to thicken.
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6 users found this review helpful

Zucchini Patties

Reviewed: Apr. 10, 2002
Very yummy! It's a battle to stop everyone eating them as they come out of the pan (despite the molten lava cheese) so that I actually have some to put on the table.
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2 users found this review helpful

Charley's Slow Cooker Mexican Style Meat

Reviewed: Apr. 14, 2002
What wonderful aromas as this cooks! I was burning some lavender candles the day this was cooking and I couldn't smell the lavender... but I didn't care! I like spicy, but had to adapt it for the children (they like spicy too - but their mouths are still more delicate than ours). I reduced the amount of hot peppers because I used jalapenos and they were severe, and omitted the cayenne. For chili powder, I made my own using paprika, oregano and cumin. It was just right for everyone! We had half the meat in tacos the first day, and tonight I'm making the remaining meat and sauce into a savoury stew with potatoes, zucchini, green beans, pinto beans, and corn rounds. A bit of arroz blanco, and we're set! Here's one tip which adds immeasurably to the sauce (and I'm surprised the recipe author didn't say this): after browning the meat, dump a cup of water or stock into the pan to deglaze it, scraping up any browned bits. Add this liquid to the crockpot along with everything else.
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138 users found this review helpful

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