TIRAMISUKI Recipe Reviews (Pg. 1) - Allrecipes.com (1657330)

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Awesome Slow Cooker Pot Roast

Reviewed: Feb. 1, 2004
This was very simple and delicious. I used 4 pounds of tri tip beef, rubbed with garlic salt and pepper (too salty, will not do the salt in the future...), didn't bother to sear it, trimmed off all the fat, and put it on high for 4 hours and low for 1 hour. I also used beef broth instead of water, and it turned out great. I accompanied it with garlic mashed potato--a keeper.
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Light Chocolate Chip Cookies

Reviewed: Jan. 16, 2004
Wow! I really couldn't tell the difference between these cookies and the regular (i.e. full fat) ones! They are crispy outside and chewy inside--just the way I like them. I think they are better than Mrs. Field's, and also the Award winning chocolate chip cookie recipe on this site (the one that uses instant pudding mix)...a lot less greasy and definitely not sickeningly sweet. =D I substituted butter flavored crisco for butter because crisco is supposed to make it spread less (there's no water content in crisco, unlike butter). The dough turned out a bit sticky, but the cookies turned out fabulous. I was scared initially because they looked really puffed up when I took them out of the oven, but after a while they deflated and looked just like the kind in bakeries. I was gonna try white chocolate chips, but I think it will be way too sweet when combined with this dough. So semi-sweet chocolate chips are the best choice...I used Ghiradelli's and they tasted wonderful. P.S. I baked these at 2 am in the morning after reading the reviews, and even though I am on a diet, I just couldn't resist eating a couple of them! THE BEST recipe and a definite keeper!
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3 users found this review helpful

Crab Quiche I

Reviewed: Nov. 16, 2003
This is a good basic quiche recipe. I used 3 eggs, reduced fat milk, a lot of black pepper, majoram, red chilli flakes, 2 cans of crab meat, and some broccoli. Didn't like the chunks of diced cheese so will probably grate the cheese next time.
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Butter Flaky Pie Crust

Reviewed: Aug. 21, 2003
this pie crust is truly buttery and flaky. my only problem is that i live in tropical thailand..which means that i have to put the dough back into the fridge several times while rolling it out because the butter melts so fast! i guess i also didn't cut the butter that well, as i could see streaks of butter in the dough. but i tried baking a small piece of the crust and it turned out tasting great. =) i'm using this pie crust for a chinese style custard tart, and i think it will turn out great.
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Beth's Chocolate Chip Cookies

Reviewed: Sep. 4, 2002
i halved the recipe and used only butter and no shortening. in this halved recipe, i used half cup almond sticks, half cup raisins, and half cup choc chips. i placed the dough in the fridge before baking and it did turn out thick and soft. however, 10 minutes at 190 degrees seem to be too long as the botton of my cookies were kinda burnt. so i shortened the time to about 8 min. the flavor was so-so..not overly sweet.....but it definitely was not chewy, which i didn't like. if anyone has tried au bon pain's cookies..they'll know how divinely chewy they are..and this recipe is nothing compared to those cookies.
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5 users found this review helpful

Dark Chocolate Cake I

Reviewed: Aug. 30, 2002
Everyone who has eaten this cake says it is perfect. I used 1 1/4 cup cake flour instead of all purpose flour to lighten the cake a bit I also baked it in three 8 inch round aluminum foil pans as three individual cakes. The foil pans are very good coz I didn't have to remove the cake from the pan before giving it to people. (There's a nice plastic cover for each pan, so I can just frost the cake in the pan and pop the cover over--very convenient and also a nice presentation) I toasted almon slices and generously sprinkle on the frosted cake. The end product is sooo beautiful and obviously delicious.
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6 users found this review helpful

Old Fashioned Prune Cake

Reviewed: Aug. 30, 2002
I made a number of changes...I used plain yogurt instead of buttermilk, and reduced the amount of sugar to 1 and 1/4 cups. I also did not use the glaze as I already found the cake to be sweet enough. Instead of baking in a bundt pan, I used either one 9X13 pan or two2 9 inch round pans. I have also tried using chopped crystalized bael fruit (commonly eaten in Thailand and can be found in Asian food store) to replace the prunes, and complimenting it with toasted almond sticks. It was a major hit! This bael cake will not go with the spices though as the bael fruit has its own distinct aroma.
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45 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Apr. 17, 2002
Wow..these are the best chocolate chips cookies I have made! For variation, I added chopped almonds and desiccated coconut to half of the dough, and they turned out fabulous. In fact, many of my friends preferred the coconut one to the chocolate one. The only complaints from my picky brother are that the cookies were too thin and not as chewy as he likes. I suppose more sugar could have made it chewier, but then it will be way too sweet. The best thing about this recipe is that it is not too sweet for my taste. Oh, the cookies also didn't stick to the baking sheet at all, although I forgot to grease it the first time round.
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White Chocolate Cheesecake with White Chocolate Brandy Sauce

Reviewed: Feb. 24, 2002
My friends were pretty impressed by it, but some complained that it was too sweet and smelled too cheesy. Also, this recipe says to bake till the center is just firm, but according to the cooking basics' advice, the center should still be wobbly. I followed the recipe's direction and ended up with little holes on the surface instead of cracks. Perhaps I should have shaken my pan before i put it into the oven to remove the air bubbles. Oh, oreos crust goes wonderfully with this cake.
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Cream Puffs

Reviewed: Feb. 14, 2002
I made this for Valentine's day and it turned out so fabulous! My boyfriends' pals think that I will make a good wife.
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Sour Cream Coffee Cake I

Reviewed: Feb. 1, 2002
It would be a lot better looking if only white sugar was used in this recipe. Brown sugar makes the cake look too dark. Also, I added some coarsely chopped walnuts which made the filling really yummy!
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19 users found this review helpful

 
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