noelani54 Recipe Reviews (Pg. 1) - Allrecipes.com (16700492)

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Golden Rum Cake

Reviewed: May 12, 2013
The cake turned out very well! The glaze was great, too, but I think next time I am going to use a little less rum, like maybe third of a cup of rum and two thirds cup of water, because it was really strong. I guess it could be the rum I have. We're not very knowledgeable about alcohol, so we just asked at the liquor store what kind they recommended for cooking with.
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Cheese Fondue

Reviewed: Feb. 9, 2013
I decided on this recipe because it has the fewest ingredients in addition to the wine and cheese, of all the ones I looked at. At first, I was having a hard time getting the cheese and wine to combine smoothly and was afraid I had gotten the wine too hot or something. Even though the recipe says not to add the flour until the cheese and wine are smooth, I decided to add it then. As I whisked the flour in, the whole thing came together. It's delicious, even better than I remembered!
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Zucchini Soup I

Reviewed: Oct. 9, 2012
Great recipe! The little bit of soy sauce is a nice touch. I like that you use potato flakes to thicken. I've been doing that for years, with various cream-type soups. Any kind of soup that isn't quite as thick as you want it can be easily thickened by throwing in potato flakes, a little at a time. Also, I used my immersion blender to puree the soup.
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Zucchini Brownies

Reviewed: Sep. 29, 2012
I made a big batch of these, again, last night. MY daughter wanted to take some to her step-sister, who is a vegan. I realized that the brownies, without the frosting, are totally vegan! If someone wanted frosting, they could easily substitute soy or almond milk. I'd like to see this listed with vegan recipes, with a note about substitutions for the milk in the frosting. For those who posted that they followed the recipe but came out with something dry, I have a few ideas about what might have happened. If the shreds of zucchini are too big, the abundant water in them might not come out of it in time to mix with the dry ingredients. Smaller shreds would probably work better, or you could finely chop the zucchini in a food processor. Or, add the salt to the zucchini and let it stand for a few minutes before adding other ingredients. The salt will pull the moisture out of the cells. Another thing might be the zucchini you are using. Very large zucchinis, and sometimes smaller ones that haven't been grown with adequate water, should have the seeds and the pulp from the center removed. Removing the skin with a regular potato peeler is a good idea, too. Tough skin takes up space in a measuring cup, without adding needed moisture. If you want to use the skin and seeds for extra fiber, use a little more zucchini or add a tablespoon or two of water.
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Homemade Sloppy Joes

Reviewed: Mar. 13, 2012
This is a great recipe! I especially like the fact that it includes mustard, which is left out of many recipes. You don't taste mustard, but it adds something that you really miss if it isn't there. If you don't have Dijon mustard, using whatever kind of mustard you have would be better than no mustard. I left out the black pepper, because I'm allergic to it.
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Fluffy Scrambled Eggs

Reviewed: Dec. 4, 2011
This is my favorite way of making scrambled eggs, which I have been doing since 1974. I don't use quite as much evaporated milk per egg. I don't measure exactly but it's about one and a half to two teaspoonfuls per egg. Sometimes I use bacon grease rather than butter. One thing that may account for some people finding the eggs too sweet with the amount of evaporated milk called for in this recipe is the fact that store-bought eggs tend to have a milder flavor than what you get from raising your own chickens. If someone finds them too sweet, just try adding a little less evap milk.
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Real Hummus

Reviewed: Oct. 22, 2011
Very good! I'm allergic to black pepper, so I left it out. After reading the reviews, I think I will grind some cumin seeds and add to what I have left of it. I also added a little bit of honey. I used dried chickpeas that I cooked myself. I suspect that I didn't get them as soft as canned would have been, but I just added more water and blended it quite a while. I didn't have pita but had some homemade flour tortillas from the other night. I crisped them up in the oven and broke them into pieces and it was very good!
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Hot Fudge Cake

Reviewed: Sep. 17, 2011
This is a very satisfying dessert, especially for chocaholics like me! I really like the brown sugar with the cocoa, but I reduce it to 3/4th cup. I serve it with a scoop of No Sugar Added, light vanilla ice cream. Another good thing about this recipe is that it is very low in fat, but seems very rich.
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Chocolate Zucchini Cake III

Reviewed: Aug. 30, 2011
I used whole wheat flour and it was great! I grind my own from hard, white, winter wheat, which is much lighter than most of the whole wheat flour you can buy, so I probably wouldn't use more than half whole wheat, if I had to use store-bought. My daughter-in-law only likes real mild chocolate and I like real dark chocolate. I put a rounded third cup of cocoa powder in and then filled one layer cake pan, then added another fourth of a cup of cocoa to the remaining batter for the other layer. I also cut down the oil to one and a fourth cup.
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German Sweet Chocolate Cake I

Reviewed: Apr. 13, 2011
8 EGG VERSION: I made this for my 22 YO son's birthday party. I had memorized it, earlier, and was thinking it called for 8 eggs, just in the cake! (I later realized that it was 8 total, with the frosting.) The 8 eggs were actually a happy mistake! The batter was extremely fluffy. The extra eggs added body to the cake and made it a little less sweet and more like a European cake. I had some batter leftover, which I used for a few cupcakes, frosted with vanilla frosting, for family members who don't like coconut and nuts. I cut down the butter in the coconut-pecan frosting to 1/2 cup and didn't notice the difference. I also made some light chocolate whipped cream to go with it. LIGHT CHOCOLATE WHIPPED CREAM Melt a half-teaspoonful of plain gelatin in 2 tablespoons of very warm milk, quickly cooled to room temperature and added to a pint of heavy cream. Whip stiffly, add 1/2 C powdered sugar, small pinch salt, 2-3 teaspoons of cocoa powder, 1/2 t. vanilla. I was going to frost the sides of the cake with the cream, but decided to just put a dollop on the plate and it was wonderful! I always use gelatin in whipped cream. It keeps it from separating, so you can make it ahead, or keep leftovers for several days without losing quality. My family inhaled this cake! Even my daughter-in-law who doesn't like chocolate liked it!
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