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

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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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5 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

Highland Toffee

Reviewed: Dec. 20, 2007
Chewy throughout with a thin "syrup glaze" on the bottom. It is sticky and chewy like a soft toffee should be. Finely chopped walnuts add that extra flavor to the dessert. [My review is on the Highland Toffee recipe made with salted butter (or original I Can't Believe It's Not Butter) and without the 1/2 tsp salt. The butter, as opposed to the oil, gives the dessert an authentic toffee flavor.]
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4 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

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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141 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

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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90 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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28 users found this review helpful
Photo by CYBERGIFTS

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

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

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

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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3 users found this review helpful

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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10 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

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

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

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

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

One Bowl Chocolate Fudge

Reviewed: Nov. 29, 2007
Rich, deep chocolate flavor when made with high grade semisweet chocolate pieces. Here is a great way to serve it a la Brazilian style: cool the fudge to room temperature, scoop one level teaspoon of it, fold in a piece of nut, roll into a ball in your hands and then roll on chocolate sprinkles to cover it evenly. Place it in a tiny little paper cup. Repeat the steps until all of the fudge is in little cups. Arrange them around a cake or scatter throughout the table where you have other desserts. Let your guests eat them as they please. (1) ROLLING TIP: You may want to lightly grease the palms of your hand with butter before handling the fudge -- this will prevent it from sticking to your hands. (2) SCALING: Microwave only ONE BATCH AT A TIME, as the results from increasing the ingredients may not be satisfactory. (3) SUBSTITUTE TIP: Do you like caramel flavor more than chocolate? Don't have chocolate chips/squares at home? No problem. Make the recipe as is tradicionally made in Brazil. Replace the chocolate chips with 3 heaping tablespoons of cocoa power and one tablespoon butter (softened). Mix well with the condensed milk before microwaving. Let it cool and form it as indicated above. And voila -- now you have Brigadeiro, as they call it in Brazil. (4) RATING: chocolaty, very sweet, and tasty. Its flavor is different from that of "true" fudge. Keep this in mind when rating the recipe. Please don't rate it low based on taste comparison. It is a delicious chocolate candy sna
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8 users found this review helpful

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