CYBERGIFTS Recipe Reviews (Pg. 1) - (1625753)

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Banana Pumpkin Bread

Reviewed: Nov. 28, 2002
Very moist and delicious, specially made with 3/4 walnuts plus 3/4 craisins (dried cranberries) - I used craisins in place of the raisins. It takes approximately 1:30 hours to bake. Keeps well in the refrigerator.
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12 users found this review helpful

Banana Crumb Muffins

Reviewed: Feb. 8, 2003
I only had 2 medium bananas, so I used 1 medium Granny Smith green apple in place of 1 banana. I pureed the unpeeled apple together with the 2 bananas in a food processor and prepared the rest of the recipe as instructed. DELICIOUSLY moist and flavorful!
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1 user found this review helpful

Alternative Baked Salmon

Reviewed: Jul. 26, 2004
The flavor of this baked salmon reminds me of the one served at a few of the well known casino buffets in Las Vegas; plus it has a yummy crunch to it. A must try if you love fish.
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1 user found this review helpful

Bechamel Sauce

Reviewed: Aug. 17, 2004
Excellent! The chicken broth, thyme, and cayenne pepper improved the flavor of this sauce over other Bechamel sauce recipes I tried. For a more delicate, yet creamier flavor, you might want to substitute the 2 TBsp flour and 1 cup half-and-half for 1 TBsp corn starch and 1 cup table cream. Mix the corn starch with the cold cream and room-temperature chicken broth prior to adding it to the melted butter.
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10 users found this review helpful

Shepherd's Pie VI

Reviewed: Aug. 17, 2004
Although Shepherd's Pie was originated in England, it is a very common dish made by Brazilian housekeepers. The carrots and beef brouilon add quite a delicious touch to this recipe. My mashed potato recipe was used instead: 4 large potatoes, smashed. Stir in 2 tablespoons butter, a little less than 1 cup sour cream, salt to taste, and 2 tablespoons finely diced purple onion. To assemble the pie like Brazilians do, put half of the mashed potatoes on the bottom of the casserole pot, then the meat mixture, than the smashed carrots, then the remaining mashed potatoes. Sprinkle with 1/4 cup cheese. NOTE: you may want to add 1-2 more teaspoons of powdered beef brouilon to the meat mixture.
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4 users found this review helpful

Banana Pudding IV

Reviewed: Dec. 2, 2004
Very creamy and light. I loved it and wouldn't make any changes to the recipe. However, a couple of my friends are quite picky and do not like artificial flavors of instant pudding. So, next time I make this recipe, I will use homemade custard (pudding) to give it a more "realistic" taste. Hopefully it will turn out just as good.
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1 user found this review helpful

Eggnog Cheesecake III

Reviewed: Jan. 9, 2005
Excellent cheesecake! A great way to use leftover eggnog. I didn't have any rum, so I used vanilla extract instead - it still tasted as if alcohol had been added to it (DELICIOUS!). Since I didn't have a food processor big enough to fit the entire recipe, I used an electric beater. I made sure to beat the cream cheese mixture until very fluffy. It was so fluffy that I thought it would colapse after removing from the oven. To my surprise, it didn't. And, to give it a delicate flavor, I used crushed lady fingers in place of graham crakers. The final result was of a very light and creamy filling over a delicious crust. Perfect for making mini-sized cheesecakes (the kind that you can eat in 2 to 3 bites); a great addition to the finger-food menu of an elegant party.
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148 users found this review helpful

Rhubarb Orange Cream Pie

Reviewed: Aug. 13, 2005
Very light and tasty; not tart at all! It bakes in 3 layers: creamy custard on the bottom, a thin layer of rhubarb cream over it, all topped by a crusty, merengue-like topping. All my 5 guests loved it, including my petite 85-year old friend who doesn't care much for rhubarbs. And, to my surprise, they all had 3 servings within a 1.5 hour time bracket! They were all puzzled by the taste of it -- "it doesn't taste like rhubarb pie," as they all put it in their own words. One thought it had a very faint nectarine flavor, the other a bit of berry, another perhaps a tad of baking chocolate powder, and the younger one believed it to have "a tangy hint of possibly orange?," he announced with a question mark in his voice. They talked about it for a long time, each trying to put a finger on what it tasted like -- it was actually fun to see them all trying to come up with a flavor they all agreed with. In liew of this, I would change the name of the recipe to "Mystery Rhubarb Custard Pie." ***** This recipe definetely merits a 5 STAR, even though it doesn't taste like rhubarb pie. NOTE: On step 2 of the recipe instructions, I beat the ingredients very well until the "liquid" was very smooth and "homogenized". Perhaps that's what separates the pie into 3 layers. Also, make sure to cover the pie with foil, during baking, after the merengue tans to a nice color.
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16 users found this review helpful

Lemon Zucchini Bread

Reviewed: Jan. 17, 2006
I made this recipe for a friend of mine in Brazil. She is not too fond of desserts, yet she loved this one for its low content of sugar. She ate the whole bread in ONE DAY! She was amazed to find out that it contained zucchini (it is not common to use zucchini in Brazilian desserts). This zucchini bread is definitely a winner!
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1 user found this review helpful

Moist Carrot Cake

Reviewed: Feb. 9, 2006
Delicious! Very, very moist and flavorfull. Every forkfull fills your mouth with distint (yet light enough to not overwhelm one another) flavors of coconut, pineapple, nuts, and cinnamon. I omitted the cream cheese icing - didn't want it to mask such delicious flavors. Also, I used BRAZILIAN NUTS(castanha do Para), adding a tropical twist to the cake. This recipe now ranks as my favorite carrot cake recipe. NOTE: it is moist enough to make allowance for overbaking time errors. (The first time I made this cake, I left it in the oven 20 minutes longer than called for. To my surprise it didn't burn. Instead, it formed a delicious, sticky/sugary golden crust around the entire cake (top, sides, and bottom)).
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8 users found this review helpful

Roast Beef with Coffee

Reviewed: Aug. 4, 2006
Very tender. Flavorful enough to be enjoyed by people who are watching their sodium intake. If not in a special diet, simply rub salt and other seasonings to taste (black pepper, onion powder, sage, thyme, red pepper, or whatever else you like). Make sure to use coffee with robust flavor (such as that of Arabica beans). Prepare the coffee as instructed on the container. Do not prepare strong coffee by ommitting water or increasing the powder -- this will only make the roast and gravy very bitter.
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52 users found this review helpful

Pina Colada Cake II

Reviewed: Jan. 2, 2007
Deliciously moist. The only reason I don't rate it a 5-star is because of the taste of the cake mix -- I'm not too keen of boxed cakes. But I assure you it will be a 5-star recipe if you apply the Pina Colada and thawed frozen whip frosting to your favorite light and fluffy homemade cake.
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5 users found this review helpful

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