Byutiful1 Recipe Reviews (Pg. 1) - Allrecipes.com (160621)

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Fluffy Peanut Butter Frosting

Reviewed: Feb. 4, 2013
My 5-star rating is based on taste. I followed the recipe exact and absolutely love the rich peanut buttery taste that this recipe lends. I made cupcakes from the Black Magic recipe (here on this site) and wanted to try it with a variety of frostings, Peanut Butter at the top of that list. Since I only made 18 cupcakes, I halved the recipe. What I found is that even using the exact ingredient proportions left the frosting: 1) a bit dry after it sat as it appeared to thicken, which was great; and 2) extremely too thick to pipe (using tip 21). I will definitely be keeping this recipe and will modify the liquid as needed to accommodate my treat (cake, brownies, etc.).
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Lemon Pie Bars

Reviewed: Feb. 22, 2012
I followed the recipe exact with one exception; based on a suggestion by another user I made 1 1/2 the amount of filling. We love tart and tangy treats! But this simply did not provide me with the lemony taste I was looking for. I used plenty of zest and even a little Niellson-Massey citron extract....still doesnt have the lemony flavor I seek. I will make this again however, I think I may try a variation of citrus to achieve the taste I crave. Maybe I'll use meyer lemons next (I LOVE THOSE!) Thanks for such a simple recipe!
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Photo by Byutiful1

Mini Cheesecakes III

Reviewed: Oct. 3, 2010
This recipe is quick, simple & extremely easy to make. If you cant get this right you need NOT be in the kitchen doing ANYTHING! I've made this recipe several times over the past few weeks opting for different variations of flavors. I made the crust with crushed vanilla wafers instead of graham crackers as that is what we prefer =) I like this recipe best as it makes exactly 6 regular cupcake size cheesecakes (PERFECT!!). First batch I added chopped pecans & mini chocolate chips between the baked cookie crust & the filling. Before baking I swirled a little caramel sauce onto the filling & took a toothpick & incorporated it into the filling prior to baking. Once they came out & cooled, I topped them w/more chopped pecans, mini chocolate chip morsels & drizzled w/caramel sauce (the one from starbucks works best in my opinion) DEEE-LISHH! Second batch I pureed some raspberries & swirled that into the filling before baking. Once they were cooled off, I topped w/a few fresh raspberries & a little of the puree. These were dee-lish too. I've also made a key-lime batch using key-lime extract (zest & juice) in addition to the vanilla. The key to a perfect cheesecake EVERY time is a water bath. Your desserts will come our picture perfect & creamy w/each batch. I placed my cupcake pan on top of my cookie sheet (its about 1/2 inch deep) & poured boiling hot water onto the sheet prior placing in the oven. The opportunities are endless with this recipe! Thanks for sharing!!
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Photo by Byutiful1

Roasted Turkey Legs

Reviewed: Sep. 19, 2010
Very EASY, Simple recipe. You can't go wrong. I have tried this recipe twice and both times, I must say, they came out DEE-LISH-US! The first time I did not have any celery so I used slivered onions instead (very tasty). But last Sunday when I did have some celery I tried it again and OMG! The flavor those stalks put out was superb! I thought that the celery would be mushy and it was not. If was soft yet still had a firm feel when eaten. I seasoned my turkey with salt, pepper, garlic powder and a little parsley (for color). My meat was tender, juicy and fell right off the bone! We had with greens (with turkey necks), mac-n-cheese and cornbread (I uploaded a pic. I had to stop eating in order to actually take the picture. LOL). I will DEFINITELY cook my turkey legs this way from now on. I've shared with friends and they too enjoyed the recipe. Reminds me of the food my grandmother would cook everyday. Thanks for sharing Keryne!!!!
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36 users found this review helpful

Honey Lime Chicken Wings

Reviewed: Aug. 23, 2009
I only made 3 servings because just in case they didn't taste good I wouldnt be too upset for wasting the chicken! But BABY!!!!!! This recipe will definitely be added to my box! Next time, as a test, I am going to toss them in the sauce as the last step requires and then place them in the oven on 400 for about 10 mins or so and see how they turn out. For extra added crispness here is a suggestion......flour the chicken and place the pieces in a glass dish covered in the fridge for about an hour or so (do not skimp on the timing). Take them out, yes they may be a little sticky, and shake the pieces in flour one more time before you fry. This adds a good texture and crispness to the skin. I've been using this step for a while now. Got it from the "Restaurant style Buffalo Wings" recipe from this site. I use this technique as a base for lemon pepper wings, buffalo wings, bbq wings etc. They don't last long........I am going to make these Honey Lime Wings for a party next week and I will be adding a little fresh diced jalapeno pieces to a batch!!! Thanks Jana! This recipe is a keeper!!!
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David's Yellow Cake

Reviewed: Aug. 23, 2009
I used this recipe as a base for a lemon cake. I 1/2'd the recipe since I was experimenting and the cake turned out much better than what I expected. Since I 1/2'd the recipe used 2 whole eggs and 2 egg yolks. I should've used 3 egg yolks and 1 whole egg but none-the-less the cake was de-lish!! To get the lemony flavor I wanted I added 1 tsp of pure lemon extract in addition to 1 pkg of unsweetened lemon kool-aid. YES! I dais kool-aid. It give it that BAM and such a powerful lemony taste. I've been experimenting all week to get the perfect lemon cake and I think that this recipe used as a base is perfect! Paired with a lemon cream cheese frosting. Mmm mmmm! I agree with naples34102 (you folks should listen to her. She makes sense and I have used her advise on a Key Lime Pie recipe from this site) people are so use to box cake mixes that they don't know what a "scratch" cake is suppose to taste like let alone what the texture is suppose to be like. FYI.....egg yolks make the cake dense (heavy) while egg whites make them light and airy. If you don't want a dense cake you will need to used use a few whole eggs in place of just egg yolks. Thanks JD!
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Good Old Fashioned Pancakes

Reviewed: Aug. 23, 2009
I scaled the recipe down to 4 and went to work! The only thing I will say is that even though scaled down to four...using a 1/4 measuring cup still only yielded 6 pancakes so essentially, scaling it down to 4 really meant 3. No big deal! It was enough for us. Thanks Dakota! Your grandmother knew what she was doing with this recipe. I will definitely be making these again!
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Jalapeno Popper Spread

Reviewed: Aug. 23, 2009
To test the recipe I 1/2'd all the ingredients. Now I have to make more because everyone ate it all! I made the recipe exactly as written with the exception of the parmesan cheese. I mixed the cheese with with the other ingredients and then placed a generous layer of cheese on the top. I baked it in the oven on 350 for about 20 minutes until the top was lightly browned. I served with tortilla chips. Next time I will use fresh diced jalapeno.
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Easy Lemon Cookies

Reviewed: Aug. 17, 2009
I didnt use lemon extract so I used about 2 tsp of lemon zest and 2 tbsp lemon juice. I will definitely make these again. Next time I will use the suggestion of another user to add one unsweetened pkg of lemon flavored kool-aid. EXCELLENT!!!! UPDATE 8/19/09.....the last batch, recipe only made about 25 cookies, only lasted 1 day! I made them again today and used the suggestion from Barb Maxwell to use 1 pkg of unsweetened lemonaid kool-aid. In addition, I added about 1 1/2 tsp of lemon extract and MAN!!! This gave it the kick I needed! I used Duncan Hines Moist Deluxe Lemon Supreme cake mix both times. I used parchment paper and cooked them for around 10-11 mins. These cookies are quick, simple and GOOD!!!!!!!
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Chantal's New York Cheesecake

Reviewed: Jul. 25, 2009
I followed the recipe exactly as written and it turned out perfect. I baked it in a water bath and there were no cracks and it was not too brown on top. The water bath will help with the top not getting too brown. I used another reviewers suggestion of a sour cream topping placed on top after it has cooled approximately 10 mins. (If you do use the sour cream topping I would suggest clear vanilla as the brown vanilla will turn the mixture an off-white color) I spread the mixture on top and allowed it to cool in my oven for 5 1/2 hours. I let it chill in the fridge overnight to allow it to firm and set. I served with fresh strawberries and raspberries (toss the berries in separate bowls with a little sugar to make a syrup). I was expecting a much sweeter cheesecake but this was still simply delicious. Next time I may increase the sugar amount by just a tad bit but otherwise this recipe deserves a high rating. It is definitely five star restaurant quality. I will definitely make again. Thanks....
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Jean's Homemade Chicken Noodle Soup

Reviewed: May 22, 2009
The recipe was very simple to make. However, I only rated four stars due to bland taste. Once I made the soup according to the recipe, I added additional seasonings in order to boost the flavor. **When you are sick, the ginger root is really key** I also increased the liquids. I used my crock-pot vs. stovetop in order to allow the ingredients to absorb the seasonings while simmering. This soup makes plenty for leftovers and freezes very well.
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4 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Nov. 16, 2008
Very tasty.
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Red Velvet Cake I

Reviewed: Jul. 16, 2008
I have been making this cake for almost five years now (since the first piece of Red Velvet cake I tried from Marita's Sweet Potato Pie Co in San Leandro CA). Each time I modify the recipe slightly. So my rating is based on several cakes and taste tests. I do not use shortening but instead oil and increase amount slightly for added moisture. I do the same with the buttermilk (probably 1 1/4 c) and I free hand the red food coloring until I have the rich red color that I want. I have tried the traditional butter cream frosting however, we have found that it is not as rich nor tasty as the cream cheese frosting we were introduced to. My boyfriend is not a fan of the traditional frosting (I tried it out once) and asked that I never use it again! I use a combination of cream cheese, powdered sugar, vanilla extract and milk. It makes for a nice consistency that my entire family loves!
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Seafood Enchiladas

Reviewed: May 6, 2008
I have been wanting to try a mexican dish with seafood and found thise recipe to be exactly what I wanted. I made a few modifications. 1) I used green onions instead of regular. I sauteed the white portion with a little of the green tops. (I saved the remaining green tops for garnish) 2) recipe lacks flavor (thus the 4 stars, sorry) I added cumin, salt, pepper, paprika and parsley to the meat mixture. 3) I used corn instead of flour tortillas. 4) I used heavy whipping cream versus the half-n-half. I also, seasoned up this sauce with a little cumin along with the garlic salt, parsely and a dash of pepper and paprika. 5) The key to not getting a curd like sauce is to whisk it. I actually will make it next time with about 3/4 cup or less of the cream (I thought this was too much) I spooned the sauce over the enchiladas just to get them wet NOT saturated. I found that there was too much sauce left over (for my taste) and I ended up tossing about 1/4 cup or so out once I used what I wanted. I then sprinkled with cheese and BAM!.......Once they came out the oven they were beautiful! I garnished them with sliced olives, green onions tops, avocado slices, a dollop of sour cream and squeezed fresh lime juice for added flavor (GOTTA HAVE LIME JUICE!) Had I not been so hungry I would've taken a photo to show how lovely they really looked =) I generally don't do measuring with alot of recipes when it comes to things like cheese, I added to both inside and out. When it cam
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Delilah's Frosted Cut-Out Sugar Cookies

Reviewed: Feb. 2, 2008
Ive been baking these cookies for several years now. They come out perfect every time. I always double the recipe and freeze the extra dozens of cookies for later eats. The children eat them straight out the freezer (they don't freeze rock hard). Thanks for sharing.
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Banana Sour Cream Bread

Reviewed: Nov. 13, 2007
Absolutely the best banana-nut bread I have ever tasted. It was extremely moist and the sugar-cinnamon mixture on the top and bottom added for a delightful treat. I made 4 loaves and plan on freezing 2 but they might not last that long :-).....I will definitely make this one again. Thanks for sharing.
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Garlic Chicken Fried Chicken

Reviewed: Nov. 6, 2007
12/22/07 update.....we have been frying chicken using this recipe since I got it off recipes.com in Nov. One thing we have done was to also use minced garlic. After you dredge the chicken in the egg wash simply roll it in scattered minced garlic (on a saucer or bowl) then roll in the flour mixture. It just adds another kick of garlic and is simply delicious. This was the best chicken I have ever fried! It was so good that I came home today and fried some more! We used drumettes instead of breasts. They came out perfect!!! You can't go wrong. The recipe is too simple. If you mess this up then you simply cannot cook. We will fry chicken this way from now on. Thanks for sharing!!!
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Southern Dirty Rice

Reviewed: Nov. 6, 2007
I have been making dirty rice for years! The recipe I make usually takes about an hour to prepare alone. I was looking for something quick and simple. This recipe is just that. Not as flavorful as the dirty rice I make but none-the-less it is good. I did however, use a little over a 1/2 lb of gizzards I LOVE GIZZARDS!! (boil them first! rinse them off then put in a food processor to finely mince.) I used 1/2 group turkey instead of liver (yuck). I used equal amounts of green bell pepper, yellow onion and celery. (these are a few of the ingredients I use in my own recipe). The kids love it so that's all tht matters. It's easy and quick enough for me to make for dinner regularly vs. my own. Thanks for sharing.
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Old Fashioned Apple Dumplings

Reviewed: Jan. 1, 2007
This was simply the easiest dessert recipe I have ever made!!! I really don't care too much for baked apples (pies etc.) but THIS was excellent!!!!! Thanks!!
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Quick and Easy Alfredo Sauce

Reviewed: Jan. 19, 2006
I am not big white sauce fan however, this was simple and easy to make. I used 3 oz of both freshly grated Romano & Parmesan cheeses. I also added 1/2 c. additional milk and used minced garlic. (and lots of it!!!) The key is to WHISK WHISK WHISK. Will most definitely make again. Thanks.
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