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Mexican Rice II

Reviewed: Feb. 7, 2013
I had hoped this recipe would be like my favorite Mexican restaurant's rice - and I was not disappointed!! This was my first time attempting mexican rice, and the recipe was very simple. My mexican restaurant does not put onions in their rice, so that was the only change I made. I think the garlic salt should be 'to taste' because I had to add a bit more than it called for - some may prefer less. PERFECT MEXICAN RICE is right here. And to the people saying it's bland - Mexican rice isn't supposed to be a show-stopper. It is a simple side, not meant to have a ton of things added to it, like bell peppers - that's SPANISH rice! Just my two cents. :) MAKE IT!
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Sam's Famous Carrot Cake

Reviewed: Apr. 9, 2012
Look at all of these 5 start ratings, Brian - there's no better tribute to Grandpa Sam! Your search for the best carrot cake stops here - absolutely amazing. I followed the directions/ingredients exactly as written, but I baked mine in 2 - 9in rounds for 40 min. I also used the golden raisins because I like them better than regular raisins. Rich, dense, and beyond moist. The best I have ever had - and *I* made it! Cream Cheese II is my go-to frosting for EVERY cake I bake, and it completes this cake with perfection. I'd give this more stars if I could - it's THAT good. Thanks for sharing with us, Brian! :))
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3 users found this review helpful

Tiramisu II

Reviewed: Dec. 2, 2011
This is absolutely the real deal. Having worked in an authentic, family-owned Italian restaurant as a teenager, I know what tiramisu should taste like, and this is it! The chef at the restaurant always soaked each ladyfinger (not split) individually, rather than drizzling the coffee over them. That was the only thing I did differently - otherwise, I followed everything to a T (and yes, soaking them the way I did meant that I needed more coffee). I recommend using espresso for maximum taste. I agree that this must chill for AT LEAST 24 hours. If you're making it for a special occasion, make it 48 hours in advance and prepare to blow everyone away. And don't be alarmed if it is a little 'soggy' - your custard should be firm (you should be able to cut a solid piece and have it stay together), but tiramisu should be a little soggy! In my opinion. :) If you love tiramisu, give this recipe a try. It's incredibly easy and absolutely delicious!
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7 users found this review helpful

Bill's Sausage Gravy

Reviewed: Sep. 21, 2011
Because of Bill, I will never again order biscuits and gravy in a restaurant! I have always loved B&G, but had never tried making it myself. This is so easy and just WOW. And it is absolutely because of the maple sausage. In my store, you can find regular pork sausage for much cheaper than the name brand maple sausage......so when I make this with regular sausage, I just add about 2 tbsps of maple syrup to the gravy after it is thickened. Although it isn't the same, it's close. Like a few others, I also make this with skim milk (because that's all we drink) and I omit the butter (you'd probably need the butter if you were using a leaner sausage, like turkey or chicken) - still turns out awesome and less fattening, too. Thank you, Bill! :)
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15 users found this review helpful

Reuben Dip

Reviewed: Jan. 18, 2011
I have made this twice. The first time, I made it exactly as written, and I give it just 3 stars. The second time, I took into account some of the recommendations of others and combined all of the ingredients, rather than layer them. My revisions the second time: only 8oz sauerkraut and 1/2 pound (or 4 packages) of Buddig Corned Beef. Using Buddig beef instead of deli beef eliminated much of the grease. 8oz of sauerkraut was enough for our tastes. Both times I made it, I used an 8x8 glass dish. If I were to make it again (not sure), I would probably add a couple green onions for a bit of color/taste.
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10 users found this review helpful

Alfredo Sauce

Reviewed: Jan. 18, 2011
As written: just 4 stars. Here's why....made exactly as written, the end result was very thick and needed pepper. So the changes I made were pretty simple: I whisked in more cream, probably another 1/3 cup in addition to what the recipe called for. I added it in small amounts until the consistency was perfect. I also added several cranks of freshly ground black pepper (because to me, alfredo isn't alfredo without black pepper) and an extra clove of garlic. With my minor revisions, this sauce is absolutely outstanding and definitely a keeper. I served it tossed with shrimp and capellini. Just be sure you're not on a diet the night you make this for dinner. ;)
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Cream Cheese Frosting II

Reviewed: Nov. 30, 2010
This is the BEST cream cheese frosting that I have ever made - and I have tried countless recipes looking for the perfect one. This is the real deal in terms of cream cheese taste. I made it exactly as it was written, and I wouldn’t change a thing. I generously frosted a 13x9 and I still have more than a cup leftover (thinking of frosting a pumpkin bread with it!). The sweetness is perfect - at least for our tastes. On a side note….I’ve seen some of the pictures posted on this recipe, and I definitely suggest that you chill the frosting thoroughly before you try piping it onto cupcakes or cakes. The heat generated from beating the frosting makes it less than ideal for using immediately if you’re planning on piping with it. And of course - any cake frosted with it should remain refrigerated. Enjoy! :)
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6 users found this review helpful

 
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