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

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Easy Decadent Truffles

Reviewed: Jun. 20, 2010
Very tasty (4 stars), extremely easy to make, and beautiful (5 stars) when dipped in chocolate or "almond bark" coating. I was able to start shaping the truffles right away, without requiring them to be refrigerated first. I measured a level teaspoon for each truffle, yielding 120 truffles. Once shaped, I refrigerated them for one hour before dipping them in almond bark chocolate flavored and vanilla flavored coatings. They turned out beautiful! (See photos posted by members.) ***FLAVOR IDEAS in place of vanilla *** ROSE: use white chocolate chips instead of semisweet chocolate, add rose water extract/essence, dip in vanilla almond bark, decorate with small piece of rose leaf. ORANGE: flavor the truffle filling and the almond bark coating with orange extract, insert small candied orange peel in center of each truffle, then drizzle the dipped truffle with orange colored almond bark.
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7 users found this review helpful

Chocolate Cream Frosting

Reviewed: Mar. 30, 2008
Simply "dreamy"... light, fluffy, creamy, and satiny looking. Not too sweet with a pudding flavor. Delicious! Want to avoid the fat content in the recipe? Here's how you do it: Purchase fat-free condensed milk and, in place of the heavy cream, use one 12 fl. oz. can of fat-free evaporated milk. Omit the water in the recipe. Chill the evaporated milk in its own can (do not open it yet) to the point of it almost starting to freeze. Poor the chilled milk in a blender cup and whip until it triples in volume. Add it to the thick frosting base and mix slowly in a folding motion until well combined. Let it sit still for a few minutes to thicken before you start frosting your cake. Frosting made with evaporated milk will be very soft. Drop it by dollops on the top of your cake and near the top edges. It will slowly spread on its own and, with your guidance, it will smoothly slide down the sides of the cake, forming a thick layer as it goes down on its own. If this type of consistency is a bit too thin to your liking, put the frosting in the refrigerator for about 30 minutes to 1 hour before you spread it on your cake. Chill frosted cake for several hours prior to serving so the frosting can set. The frosting has a nice satiny look, which makes the cake look even yummier.
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19 users found this review helpful

Egg Drop Soup II

Reviewed: Sep. 5, 2008
Fast and simple recipe. This soup is tastier than the ones served at Chinese Buffets -- it doesn't have a "yolky" flavor. For improved flavor, you may want to use bouillon broth (instead of canned broth) and add 1 teaspoon soy sauce and 1/4 teaspoon sesame oil. == TIP: to make long, not-so-thin egg laces, make sure the beaten egg is not frothy prior to pouring it in a slow, but steady stream in the boiling broth.
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93 users found this review helpful

Choereg (Armenian Easter Bread)

Reviewed: Sep. 11, 2008
Thank you bunches for sharing your mother's recipe. I'm sure she won't be upset once she learns that it has received so many stars ; ) WHERE TO PURCHASE MAHLEB: you can purchase it on-line by going to The Spice House. (Ani is registered with them.) TIPS by D McM from Toronto: Use mahleb in similar quantity to how you use nutmeg in any bread or pastry recipe. Mahleb does wonders when added to the dough of shortbread, pound cake, pie crusts and waffles.
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31 users found this review helpful

Wonton Soup

Reviewed: Jun. 8, 2009
A fantastic wonton recipe that is easy to prepare and cook. You may omit the shrimp and brown sugar, and substitute white vinegar for the rice wine, and the wontons will still turn out yummy. Add about 2 teaspoon of sesame oil to the raw meat mixture to enhance its flavor. Uncooked dumplings freeze well. I always make 2 to 4 batches ahead of time.***FREEZE: each dumpling individually. Once frozen, they can be stored together, each layer separated by a thin plastic film, paper towel, or foil. The broth is mediocre, but perfect for those days you don't want to spend time cooking in the kitchen. Just throw in a few frozen dumplings and cook till well done; a tasty meal in under 10 minutes!
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7 users found this review helpful

Curau Caipira

Reviewed: Jul. 19, 2009
The Vitamix makes cooking this recipe a breeze. It pulverizes the corn so fine that there's no need to strain the mixture before cooking it. The result is a very smooth and creamy curau.
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0 users found this review helpful

Butterscotch Pudding

Reviewed: Jan. 10, 2010
Simple and quick to make. Delicious if you love the flavor of butterscotch.
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0 users found this review helpful

Prune Ice Cream

Reviewed: Jun. 6, 2010
Extremely easy to make. Creamy and delicious.
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0 users found this review helpful

Maple Pumpkin Cheesecake

Reviewed: Dec. 8, 2007
Freezes extremely well. Pour the cooled glaze over the cooled cheesecake. Freeze the cheesecake. Defrost in room temperature before serving. You may also freeze single servings: slightly freeze the cheesecake. Cut into serving size slices. Put cheesecake back in freezer. When fully frozen, separate each slice and wrap them individually.
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3 users found this review helpful

Apple Nut Cake with Rum Sauce

Reviewed: Jan. 2, 2007
Delicious served warm with a scoop of Vanilla icecream.
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4 users found this review helpful

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